Avocado Carbonara: A Delicious and Healthy Twist on a Classic Recipe

Introduction

Avocado Carbonara offers a fresh and healthy twist on the classic Italian dish. This creamy, flavorful pasta combines ripe avocados with traditional ingredients for a deliciously smooth sauce that’s perfect for a quick weeknight dinner.

Ingredients

• 1 pound spaghetti
• 4 ripe avocados
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more to taste
• 1/4 cup reserved pasta water, plus more as needed
• Juice of 1 lemon
• 4 large egg yolks
• 4 ounces pancetta, diced (or bacon)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Step 1: Cut each avocado in half, remove the pit, and scoop out the flesh into a food processor or blender.
2. Step 2: Add the Parmesan and Pecorino Romano cheeses to the food processor or blender.
3. Step 3: Toss in the minced garlic and red pepper flakes.
4. Step 4: Squeeze in the juice of one lemon.
5. Step 5: Blend everything together until smooth and creamy. If the sauce is too thick, add a tablespoon or two of water to thin it out.
6. Step 6: Taste the sauce and season with salt and freshly ground black pepper as needed.
7. Step 7: Dice the pancetta into small pieces. If using bacon, cook until crispy, drain excess grease, and crumble.
8. Step 8: Heat the olive oil in a large skillet over medium heat. Add the pancetta or bacon and cook until crispy and golden brown.
9. Step 9: Remove the skillet from heat and set aside.
10. Step 10: Bring a large pot of salted water to a rolling boil.
11. Step 11: Add the spaghetti and cook according to package directions until al dente.
12. Step 12: Before draining, reserve about 1/4 cup of pasta water.
13. Step 13: Drain the pasta in a colander and set aside.
14. Step 14: Add the drained pasta to the skillet with pancetta and rendered fat. Toss to coat evenly.
15. Step 15: Pour the avocado sauce over the pasta and toss gently to combine.
16. Step 16: In a small bowl, whisk the egg yolks. Pour over the pasta and toss quickly to incorporate.
17. Step 17: If the sauce is too thick, add reserved pasta water a tablespoon at a time until smooth and creamy.
18. Step 18: Taste and season with salt and black pepper as desired.
19. Step 19: Divide the pasta among four plates.
20. Step 20: Garnish with fresh basil leaves if using, and sprinkle with extra Parmesan and Pecorino Romano cheeses.
21. Step 21: Serve immediately and enjoy your creamy avocado carbonara!

Tips & Variations

• For a vegan version, omit the pancetta and egg yolks, and substitute with sautéed mushrooms and nutritional yeast for a cheesy flavor.
• If you prefer a thinner sauce, gradually add more reserved pasta water until you reach the desired consistency.
• Use freshly grated cheeses for the best flavor and texture.
• Add a splash of white wine to the skillet when cooking pancetta to enhance depth of flavor.

Storage

Store any leftover avocado carbonara in an airtight container in the refrigerator for up to 1 day. Because the avocado sauce can brown and the egg yolks are raw, it’s best enjoyed fresh. To reheat, gently warm on low heat while stirring, adding a bit of water or olive oil to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat carbonara with raw egg yolks?

Using raw egg yolks in carbonara is traditional, but be sure to use fresh, high-quality eggs and consume the dish immediately after preparation to reduce any risk.

Can I use regular bacon instead of pancetta?

Yes, bacon works well as a substitute. Cook it until crispy, drain the excess fat, and crumble before adding to the pasta for a smoky flavor.

Avocado Carbonara: A Delicious and Healthy Twist on a Classic Recipe

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★★★★★

4.9 from 136 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Avocado Carbonara offers a delicious and healthy twist on the classic Italian pasta dish by replacing traditional cream sauce with a creamy avocado-based sauce. This recipe combines ripe avocados, flavorful cheeses, crispy pancetta, and fresh lemon juice to create a rich, smooth, and indulgent yet nutrient-packed pasta dish that is perfect for a quick weeknight dinner or special occasion.

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Ingredients

Scale 1x2x3x

Pasta

• 1 pound spaghetti

Avocado Sauce

• 4 ripe avocados
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more to taste
• Juice of 1 lemon
• 1/4 cup reserved pasta water, plus more as needed
• Salt and freshly ground black pepper to taste

Additional Ingredients

• 4 large egg yolks
• 4 ounces pancetta, diced (or bacon)
• Fresh basil leaves, for garnish (optional)

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Instructions

1. Prep the Avocados: Cut each avocado in half, remove the pit, and scoop out the flesh into a food processor or blender.
2. Add the Cheese: Add the Parmesan and Pecorino Romano cheeses to the food processor or blender.
3. Garlic and Red Pepper Flakes: Toss in the minced garlic and red pepper flakes.
4. Lemon Juice: Squeeze in the juice of one lemon.
5. Blend Until Smooth: Blend everything together until you have a smooth, creamy sauce. If the sauce is too thick, add a tablespoon or two of water to thin it out.
6. Season to Taste: Taste the sauce and season with salt and freshly ground black pepper to taste.
7. Dice the Pancetta: If using pancetta, dice it into small pieces. If using bacon, cook it separately until crispy, drain the excess grease, and crumble into small pieces.
8. Cook in Olive Oil: Heat the olive oil in a large skillet over medium heat. Add the diced pancetta (or bacon) and cook until crispy and golden brown.
9. Remove from Heat: Once the pancetta (or bacon) is cooked, remove the skillet from the heat and set aside.
10. Boil Water: Bring a large pot of salted water to a rolling boil.
11. Add Pasta: Add the spaghetti to the boiling water and cook according to package directions until al dente.
12. Reserve Pasta Water: Before draining the pasta, reserve about 1/4 cup of the pasta water.
13. Drain Pasta: Drain the pasta in a colander and set aside.
14. Combine Pasta and Pancetta: Add the drained pasta to the skillet with the cooked pancetta (or bacon) and rendered fat. Toss well to coat the pasta.
15. Add Avocado Sauce: Pour the prepared avocado sauce over the pasta and toss gently to coat evenly.
16. Add Egg Yolks: In a small bowl, whisk together the egg yolks. Pour them over the pasta and toss quickly to combine, creating a creamy texture.
17. Add Pasta Water: If the sauce is too thick, add a tablespoon or two of reserved pasta water and toss until smooth and creamy.
18. Season to Taste: Taste the pasta and adjust seasoning with salt and freshly ground black pepper as needed.
19. Plate the Pasta: Divide the pasta among four plates for serving.
20. Garnish: Garnish each plate with fresh basil leaves if desired and a generous sprinkle of extra Parmesan and Pecorino Romano cheeses.
21. Serve Immediately: Serve the avocado carbonara right away for best flavor and texture.

Notes

• Use ripe avocados for the creamiest and smoothest sauce.
• If you prefer a vegetarian version, omit the pancetta or bacon and consider adding sautéed mushrooms or smoked paprika for depth.
• Adding the egg yolks off heat prevents scrambling and helps create a silky sauce.
• Reserve pasta water is key to adjusting sauce consistency without diluting flavor.
• Serve immediately as the avocado sauce may brown if left too long.
• Freshly ground black pepper enhances the flavor, so add according to preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: avocado carbonara, healthy carbonara, avocado pasta sauce, easy carbonara recipe, creamy avocado pasta, pancetta pasta