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Avocado Carbonara: A Healthy Twist on the Classic Pasta Dish Recipe

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★★★★★

4.6 from 136 reviews

Avocado Carbonara is a creamy and healthy twist on the classic Italian pasta dish. This recipe uses ripe avocados blended with Parmesan and Pecorino Romano cheeses to create a luscious sauce, combined with crispy pancetta and perfectly cooked spaghetti for a rich yet fresh meal that’s quick and simple to prepare.

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
  • 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

Protein and Oil

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

Garnish

  • Fresh basil leaves (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.
  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 as desired.
  7. Dice the Pancetta: If using pancetta, dice it into small pieces; if using bacon, cook it until crispy, then drain excess grease and crumble.
  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 cooked, remove the skillet from heat and set aside.
  10. Boil Water: Bring a large pot of salted water to a rolling boil.
  11. Add Pasta: Add spaghetti to boiling water and cook according to package instructions until al dente.
  12. Reserve Pasta Water: Before draining, reserve about 1/4 cup of pasta water.
  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 the cooked pancetta and rendered fat. Toss to coat the pasta evenly.
  15. Add Avocado Sauce: Pour the avocado sauce over the pasta and toss gently to coat well.
  16. Add Egg Yolks: In a small bowl, whisk the egg yolks, pour over the pasta, and toss quickly to combine.
  17. Add Pasta Water: If the sauce is too thick, gradually add reserved pasta water a tablespoon at a time until the sauce becomes 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 evenly among four plates.
  20. Garnish: Garnish each plate with fresh basil leaves if using, and a generous sprinkle of Parmesan and Pecorino Romano cheeses.
  21. Serve Immediately: Serve immediately to enjoy the creamy texture and fresh flavors.

Notes

  • The egg yolks are added off heat to gently cook from residual heat, creating a silky sauce without scrambling.
  • If the avocado sauce feels too thick, adding reserved pasta water helps achieve a creamier consistency.
  • You can substitute bacon for pancetta, but be sure to crisp and drain it well.
  • Fresh basil is optional but adds a nice aromatic touch and color contrast.
  • Consume immediately to prevent avocado discoloration and enjoy the best flavor and texture.

Keywords: Avocado Carbonara, Spaghetti with Avocado Sauce, Creamy Avocado Pasta, Healthy Carbonara, Italian Pasta Recipe

Find it online: https://stirringwithstella.com/avocado-carbonara-a-healthy-twist-on-the-classic-pasta-dish-recipe/