Avocado Carbonara Recipe By Tasty

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AVOCADO CARBONARA



Avocado Carbonara image

A quick, unique, extra creamy and healthy pasta that is perfect for summer and everyone is sure to love!

Provided by Jessica

Categories     Quick and Easy Recipes

Time 30m

Number Of Ingredients 13

1lb Linguini Noodles
2 Ripe Avocados, peeled
2 Egg Yolks
2 large leaves of Kale
3-4 cloves of Garlic
¼ cup Extra Virgin Olive Oil
1 ½ Tablespoons Lemon Juice
1 teaspoon Kosher Salt
½ teaspoon Paprika
Pinch of Cayenne
1 cup Pasta Water, reserved
4-5 slices of Bacon, cooked and crumbled
⅓ cup Parmesan cheese, shredded

Steps:

  • Bring a large pot of water to a boil, salt generously and boil pasta until al dente. (make sure to reserve 1 cup of the pasta water after the pasta has cooked)
  • While the pasta is cooking, in a blender or food processor combine the avocados, egg yolks, kale leaves, garlic cloves, extra virgin olive oil, lemon juice, salt, paprika, cayenne and blend until smooth.
  • Reserve one cup of pasta water before draining pasta.
  • With the reserved pasta water, turn the blender or food processor on low and slowly add the hot pasta water. Mix until smooth.
  • Pour the avocado sauce over the cooked linguine noodles and stir to fully combine.
  • Add the crumbled bacon and parmesan cheese. Stir to combine and serve immediately.

Nutrition Facts : Calories 390 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 609 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

AVOCADO CARBONARA FOR TWO



Avocado Carbonara for Two image

Traditional spaghetti carbonara with a creamy twist. This recipe is a complete meal for 2 people, which can be made for brunch, lunch, or dinner.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 8

7 ounces bucatini pasta
3 ounces pancetta, cubed
1 ripe avocado
¼ cup freshly grated Pecorino Romano cheese
2 egg yolks
1 tablespoon coarsely ground black pepper, divided
2 teaspoons lemon juice
2 tablespoons freshly grated Pecorino Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
  • Ladle 1 cup pasta cooking water into a bowl; set aside.
  • Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
  • Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
  • Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

Nutrition Facts : Calories 745.9 calories, Carbohydrate 85.9 g, Cholesterol 242.9 mg, Fat 32.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 9.6 g, Sodium 602.9 mg, Sugar 1.1 g

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