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–+ servings
Avocado Carbonara

Creamy Avocado Carbonara: A Healthy, Easy Twist

This Creamy Avocado Carbonara is a healthy twist on a classic Italian dish, perfect for dinner in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Spaghetti Choose this long pasta for optimal texture.
For the Sauce
  • 2 medium Ripe Avocados Ensure they are perfectly ripe for the best flavor.
  • ½ cup Grated Parmesan Cheese Swap with nutritional yeast for a vegan version.
  • ¼ cup Grated Pecorino Romano Cheese If unavailable, more Parmesan works too.
  • 1 tablespoon Olive Oil Enhances flavor when cooking the pancetta.
  • 2 cloves Garlic Fresh minced garlic is preferred.
  • ¼ teaspoon Red Pepper Flakes Adjust according to spice preference.
  • 1 cup Reserved Pasta Water Necessary for thinning the sauce.
  • 1 medium Lemon Juice of one lemon brightens the dish.
  • 2 large Egg Yolks Silken tofu blended until smooth is a great vegan option.
  • 4 ounces Pancetta or Bacon Omit for a vegetarian dish.
  • to taste Salt Essential for seasoning.
  • to taste Freshly Ground Black Pepper Essential for seasoning.
For Garnishing
  • ¼ cup Fresh Basil Leaves Adds a burst of freshness.

Equipment

  • Blender
  • skillet
  • Large Pot

Method
 

Step-by-Step Instructions for Avocado Carbonara
  1. Begin by halving and pitting two ripe avocados. Scoop the creamy flesh into a blender.
  2. In the blender with the avocado, add grated Parmesan, Pecorino Romano, minced garlic, red pepper flakes, and the juice of one lemon. Blend until smooth, adding reserved pasta water if necessary.
  3. Dice about four ounces of pancetta or bacon. Heat a tablespoon of olive oil in a skillet over medium heat and sauté for 5-7 minutes until crispy.
  4. Bring a pot of salted water to a boil. Cook spaghetti for 8-10 minutes until al dente, reserving a cup of the pasta water.
  5. Return drained spaghetti to the skillet with the reserved pancetta, tossing over low heat.
  6. Slowly pour the blended avocado sauce over the pasta. Toss gently, then quickly add the egg yolks and stir.
  7. Assess the sauce's consistency. If thick, gradually add reserved pasta water until silky.
  8. Season with salt and pepper to taste. Plate, garnish with additional cheese and basil leaves, and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 52gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 500mgPotassium: 700mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 12mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. The avocado may darken but will still taste delicious.

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