Go Back
–+ servings
Avocado Carbonara

Creamy Avocado Carbonara: Your New Favorite Pasta Dish

A creamy, healthy twist on traditional carbonara featuring avocado, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Spaghetti Can substitute with other pasta types like linguine or fettuccine.
For the Creamy Sauce
  • 2 whole Ripe Avocados Ensure avocados are ripe for the best flavor.
  • 1 cup Grated Parmesan Cheese Use more for serving or substitute with Pecorino Romano.
  • ½ cup Grated Pecorino Romano Cheese Can substitute with more Parmesan if needed.
  • 2 tablespoons Olive Oil Use high-quality extra virgin.
  • 3 cloves Minced Garlic Adjust based on personal preference.
  • ½ teaspoon Red Pepper Flakes Use more for a spicier dish.
  • 1 cup Reserved Pasta Water Essential for adjusting sauce consistency.
  • 1 tablespoon Lemon Juice Freshly squeezed is best.
  • 2 large Egg Yolks Can adjust or omit for a vegan version.
For added Flavor
  • 4 ounces Diced Pancetta (or Bacon) Can substitute with sautéed mushrooms or sun-dried tomatoes.
  • to taste Salt and Pepper Essential for flavor balance.
For Presentation
  • 1 cup Fresh Basil Leaves Optional, for garnish.

Equipment

  • Blender
  • large skillet
  • Large Pot
  • colander

Method
 

Step-by-Step Instructions for Avocado Carbonara
  1. In a blender, combine the ripe avocado flesh, grated Parmesan, grated Pecorino Romano, minced garlic, red pepper flakes, lemon juice, salt, and pepper. Blend until smooth and creamy, adjusting with reserved pasta water if needed.
  2. Heat olive oil in a large skillet over medium heat. Add diced pancetta and sauté for 5-7 minutes until crispy. Remove from skillet and drain.
  3. In a large pot, bring salted water to boil. Add spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.
  4. Add drained spaghetti to skillet with pancetta oil, and toss for 1-2 minutes to coat.
  5. Pour avocado sauce over pasta, then quickly add egg yolks, tossing to emulsify without scrambling.
  6. If sauce is thick, add reserved pasta water gradually to reach desired consistency. Taste and adjust with salt or pepper.
  7. Serve in bowls, garnished with grated cheese and fresh basil.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 14gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently, adding olive oil to restore creaminess.

Tried this recipe?

Let us know how it was!