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This velvety avocado carbonara puts a healthy spin on the beloved Italian classic while keeping all the rich taste intact. The smooth avocado mixture stands in for traditional heavy cream, adding good fats and a gorgeous green color to your pasta dish.
I came up with this dish during a kitchen cleanup when I needed to use avocados before they spoiled. What began as just trying something new quickly turned into my partner's top pasta request, particularly after tough workdays when we want something tasty but don't have much time.
Ingredients
- Linguini Noodles: 1 lb gives you just the right texture for holding the smooth sauce pick bronze-cut pasta for better sauce coverage
- Avocados: 2 mature but still slightly firm avocados create the smooth foundation for our sauce grab ones that give a bit when you press them
- Egg Yolks: 2 bring richness and help make that signature carbonara smoothness always grab fresh eggs and let them warm up first
- Kale: 2 big leaves pack in nutrients without taking over the taste go for dark-colored leaves with no yellow spots
- Garlic: 3 4 cloves bring key flavor notes don't even think about using the jarred stuff
- Extra Virgin Olive Oil: ¼ cup adds silkiness and carries flavor grab something decent since you'll taste the difference
- Lemon Juice: 1 ½ Tablespoons cuts through richness and keeps avocado from turning brown squeezing it fresh makes a big difference
- Kosher Salt: 1 teaspoon lifts all the flavors in your dish diamond crystal brand lets you control saltiness better
- Paprika: ½ teaspoon adds a light smoky touch regular or smoked both do the trick
- Cayenne: Pinch gives a mild kick without going overboard tweak it based on how spicy you like things
- Pasta Water: 1 cup set aside has starch that makes sauce stick to noodles don't forget to save some before you drain
- Bacon: 4 5 slices brings that classic carbonara flavor and awesome texture thick-cut works best here
- Parmesan cheese: ⅓ cup freshly grated adds salty depth the pre-shredded stuff just isn't the same
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water going until it's bubbling hard. Throw in enough salt till it tastes like the ocean. Drop in your linguini and cook until it's still got a little bite to it, following the box directions, usually around 8-10 minutes. Make sure you scoop out a full cup of the starchy water before you drain the pasta.
- Create the Avocado Sauce:
- While your pasta does its thing, get your sauce going. Throw peeled and pitted avocados, egg yolks, torn-up kale pieces, peeled garlic, olive oil, fresh lemon juice, kosher salt, paprika, and cayenne into your blender. Blend until it's super smooth, stopping to scrape down the sides as needed. You want a bright green, silky mix with no bits of kale or garlic showing.
- Temper the Sauce:
- This step's super important so your eggs don't scramble. Keep your blender running on low and slowly pour in the hot pasta water. This gently warms up the egg yolks while thinning the sauce to just the right thickness. Your sauce should now be a bit thinner but still coat the back of a spoon nicely.
- Combine Pasta and Sauce:
- Right after draining your pasta, put it back in the pot or a big bowl. Quickly pour your green avocado sauce over the hot noodles. Use tongs to mix everything until all the pasta is coated with the bright sauce. The heat from the pasta will cook the egg yolks just enough to be safe but still creamy.
- Add Finishing Touches:
- Scatter your crumbled bacon and freshly grated parmesan over your sauced pasta. Gently fold everything together, making sure the goodies are spread throughout the dish. The warm pasta will slightly melt the cheese, creating tasty pockets throughout each serving.
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I snuck kale into this recipe after watching my kids push away green veggies for too long. Blended into the creamy avocado mix, they can't spot it, but I know they're getting extra nutrients with every bite. This dish has become our Friday night ritual, kicking off our family weekend time.
Make Ahead Options
This carbonara works best fresh, but you can get a head start by prepping some parts early. Cook and break up the bacon up to two days before, keeping it in a sealed container in the fridge. You can also get all the sauce stuff ready except the avocados and keep components separate. When you're ready to eat, just boil the pasta and blend the sauce with freshly cut avocados for the best look and taste.
Ingredient Substitutions
For a meat-free version, skip the bacon and toss in some cooked mushrooms for that savory kick. Fake bacon made from tempeh or smoky sun-dried tomatoes works great too. You can swap the linguini for any long pasta like fettuccine or spaghetti, or grab gluten-free noodles if you need to. Instead of kale, try spinach or basil for different flavors, though you'll get different nutrients.
Serving Suggestions
Make this bright carbonara the star of your meal with a simple arugula salad on the side dressed with lemony dressing. The peppery leaves balance the creamy pasta nicely. A cold glass of Pinot Grigio or Sauvignon Blanc goes perfectly with this dish. If you want a heartier meal, top it with some grilled chicken or quick-cooked shrimp for folks wanting more protein.
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This avocado carbonara shows that tasty comfort food can actually be good for you when you use smart ingredient swaps!
Frequently Asked Questions
- → Can I swap the linguini for another pasta?
Absolutely! Spaghetti, fettuccine, or even veggie zoodles work great as alternatives to linguini.
- → How can I make the dish vegetarian?
Skip the bacon and go for a plant-based parmesan option instead for a full vegetarian version.
- → What’s the best way to save leftovers?
Store them in a tight-sealed container in your fridge for up to two days. Warm them up gently on the stove or microwave, adding a little water to revive the sauce.
- → Can I prepare the sauce in advance?
Sure thing! Make it a few hours ahead and store it chilled. Combine it with your pasta when you’re ready to serve.
- → What’s a good substitute for avocado?
No avocado? Try silken tofu or even a creamy cashew mixture to replace it in the sauce.
- → What’s a non-dairy option for parmesan?
Nutritional yeast or vegan-friendly parmesan substitutes do the job beautifully for a dairy-free spin.