Reminiscent of carbonara with its creamy sauce and crispy pancetta, the sauce in this recipe comes together like pesto. Roasted eggplant combined with basil, olive oil, and Parmigiano Reggiano in a food processor creates a smooth and delicious sauce. Save a bit of the pasta water because that is what will help the sauce coat your favorite jovial spaghetti noodles, tossed with the fried pancetta and cherry tomatoes.