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.
Ingredients
Scale
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)
Instructions
- Prep the Avocados: Cut each avocado in half, remove the pit, and scoop out the flesh into a food processor or blender.
- Add the Cheese: Add the Parmesan and Pecorino Romano cheeses to the food processor or blender.
- Garlic and Red Pepper Flakes: Toss in the minced garlic and red pepper flakes.
- Lemon Juice: Squeeze in the juice of one lemon.
- 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.
- Season to Taste: Taste the sauce and season with salt and freshly ground black pepper to taste.
- 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.
- 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.
- Remove from Heat: Once the pancetta (or bacon) is cooked, remove the skillet from the heat and set aside.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Add Pasta: Add the spaghetti to the boiling water and cook according to package directions until al dente.
- Reserve Pasta Water: Before draining the pasta, reserve about 1/4 cup of the pasta water.
- Drain Pasta: Drain the pasta in a colander and set aside.
- 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.
- Add Avocado Sauce: Pour the prepared avocado sauce over the pasta and toss gently to coat evenly.
- 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.
- Add Pasta Water: If the sauce is too thick, add a tablespoon or two of reserved pasta water and toss until smooth and creamy.
- Season to Taste: Taste the pasta and adjust seasoning with salt and freshly ground black pepper as needed.
- Plate the Pasta: Divide the pasta among four plates for serving.
- Garnish: Garnish each plate with fresh basil leaves if desired and a generous sprinkle of extra Parmesan and Pecorino Romano cheeses.
- 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
