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

Introduction

Avocado Carbonara offers a creamy, delicious twist on the classic Italian pasta dish by incorporating ripe avocados for a healthy, smooth sauce. This recipe balances rich flavors with fresh ingredients, making it perfect for a satisfying meal.

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 it until crispy, drain excess grease, and crumble into small pieces.
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 the heat and set aside once the pancetta is cooked.
10. Step 10: Bring a large pot of salted water to a rolling boil.
11. Step 11: Add spaghetti to the boiling water and cook according to package directions until al dente.
12. Step 12: Before draining, reserve about 1/4 cup of the 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 cooked pancetta and rendered fat. Toss to coat the pasta with the flavorful fat.
15. Step 15: Pour the avocado sauce over the pasta and toss gently to coat.
16. Step 16: In a small bowl, whisk the egg yolks. Pour them over the pasta and toss quickly to combine.
17. Step 17: If the sauce is too thick, add a tablespoon or two of the reserved pasta water to thin it out. Toss until smooth and creamy.
18. Step 18: Taste and season the pasta with salt and freshly ground black pepper as needed.
19. Step 19: Divide the pasta among four plates.
20. Step 20: Garnish with fresh basil leaves (optional) and a generous sprinkle of grated Parmesan and Pecorino Romano cheeses.
21. Step 21: Serve immediately and enjoy!

Tips & Variations

• For a dairy-free version, omit the cheeses and add nutritional yeast to the avocado sauce for a cheesy flavor.
• Use gluten-free pasta if you want to make this recipe gluten-free.
• If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
• Fresh basil or parsley makes a lovely garnish and adds a bright herbal note.

Storage

Store any leftover avocado carbonara in an airtight container in the refrigerator for up to 2 days. Because of the avocado and egg yolks, it’s best enjoyed fresh. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado sauce ahead of time?

Yes, you can prepare the avocado sauce a few hours in advance. Keep it airtight in the refrigerator to prevent browning and stir well before using.

Is it safe to eat carbonara with raw egg yolks?

Traditional carbonara uses raw egg yolks which cook slightly from the heat of the pasta. Use fresh eggs and, if concerned, opt for pasteurized eggs to reduce any risk.

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

Print Recipe

★★★★★

4.4 from 89 reviews

Avocado Carbonara is a fresh and creamy twist on the classic Italian pasta dish, combining ripe avocados with traditional carbonara ingredients like pancetta and cheeses to create a healthier, luscious sauce. This recipe uses blending and stovetop cooking techniques to deliver a smooth, flavorful meal that is both satisfying and nutritious.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound spaghetti

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
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more to taste
• Juice of 1 lemon
• 4 large egg yolks
• 1/4 cup reserved pasta water, plus more as needed

Protein and Fat

• 4 ounces pancetta, diced (or bacon)
• 1/4 cup olive oil

Seasoning and Garnish

• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)

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 to the blender.
4. Lemon Juice: Squeeze in the juice of one lemon to brighten the sauce.
5. Blend Until Smooth: Blend everything together until smooth and creamy. Add a tablespoon or two of water if the sauce is too thick to achieve the desired consistency.
6. Season to Taste: Taste the sauce and season with salt and freshly ground black pepper according to your preference.
7. Dice the Pancetta: Dice the pancetta into small pieces. If using bacon, cook it until crispy, drain the excess grease, and crumble it into small pieces.
8. Cook in Olive Oil: Heat olive oil in a large skillet over medium heat. Add the pancetta or bacon and cook until crispy and golden brown.
9. Remove from Heat: Once cooked, remove the skillet from heat and set aside.
10. Boil Water: Bring a large pot of salted water to a rolling boil for the pasta.
11. Add Pasta: Add the spaghetti and cook according to package instructions until al dente.
12. Reserve Pasta Water: Before draining, reserve about 1/4 cup of the pasta water to adjust sauce consistency if needed.
13. Drain Pasta: Drain the pasta using a colander and set aside.
14. Combine Pasta and Pancetta: Add the drained pasta to the skillet with pancetta and rendered fat, tossing to coat the noodles well.
15. Add Avocado Sauce: Pour the creamy avocado sauce over the pasta and toss gently to coat evenly.
16. Add Egg Yolks: In a small bowl, whisk together egg yolks, then pour over the pasta, tossing quickly to combine and create a rich texture.
17. Add Pasta Water: If the sauce is too thick, add reserved pasta water one tablespoon at a time, tossing until smooth and creamy.
18. Season to Taste: Season with additional salt and freshly ground black pepper as desired.
19. Plate the Pasta: Divide the pasta into four portions and transfer to plates.
20. Garnish: Garnish with fresh basil leaves and sprinkle extra Parmesan and Pecorino Romano cheese on top if using.
21. Serve Immediately: Serve the avocado carbonara immediately to enjoy its creamy texture and fresh flavors.

Notes

• Use ripe avocados for the creamiest sauce and best flavor.
• If bacon is used instead of pancetta, cook thoroughly and drain well to avoid excess grease.
• Adjust the amount of red pepper flakes to control the spiciness of the dish.
• The egg yolks add richness but do not cook fully, so consume the dish fresh and promptly.
• Reserve pasta water is essential to achieving the perfect sauce consistency.
• Fresh basil garnish adds a lovely herbal note but is optional.

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