Name: Avocado Carbonara Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb Linguini Noodles; 2 Avocados (pit removed and peeled); 2 Egg Yolks; 2 large leaves of Kale; 3-4 cloves Garlic; ¼ cup Extra Virgin Olive Oil; 1 ½ Tablespoons Lemon Juice; 1 teaspoon Kosher Salt; ½ teaspoon Paprika; Pinch Cayenne; 1 cup Pasta Water (reserved from cooking); 4-5 slices Bacon (cooked and crumbled); ⅓ cup Parmesan cheese (shredded)

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Introduction

Avocado Carbonara is a creamy, flavorful twist on the classic Italian pasta dish. Using ripe avocados and kale, this recipe offers a rich, velvety sauce without heavy cream. It’s a delicious, fresh way to enjoy comforting carbonara with a healthy boost.

A bowl of creamy green pasta is shown from above. The pasta is thick and twisted in one main pile that lies in the center of a white bowl with a soft blue-green inside rim. Small pieces of crispy reddish-brown bacon are scattered over the pasta, and black pepper is sprinkled all over the dish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Bring a large pot of water to a boil, salt generously, and cook the linguini noodles until al dente. Be sure to reserve 1 cup of pasta water before draining.
Step 2: While the pasta cooks, combine avocados, egg yolks, kale leaves, garlic cloves, olive oil, lemon juice, kosher salt, paprika, and cayenne in a blender or food processor. Blend until smooth.
Step 3: Turn the blender or processor to low and slowly add the reserved hot pasta water. Continue blending until the sauce is creamy and well combined.
Step 4: Pour the avocado sauce over the drained linguini. Toss well to coat the pasta evenly with the sauce.
Step 5: Stir in the crumbled bacon and shredded Parmesan cheese. Serve immediately for the best flavor and texture.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or sun-dried tomatoes instead.
If you prefer a zesty kick, add a pinch of red pepper flakes to the sauce.
Use fresh Parmesan for the best flavor and a nice melt into the warm pasta.
Make sure to reserve pasta water, as it helps achieve the perfect sauce consistency.

Storage

Store any leftover avocado carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. Note that avocado may darken slightly upon storing but will still taste delicious.

How to Serve

A close-up of a bowl of creamy green pasta covered with small pieces of crispy bacon scattered on top. The pasta has long, smooth strands coated in a light, thick green sauce mixed well, with black pepper flakes sprinkled evenly over the dish. The bowl is white with a faint marbled texture around the edges. The background has a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of just the yolks?

This recipe uses only egg yolks to create a rich, creamy texture without scrambling. Using whole eggs may change the consistency and result in a less smooth sauce.

Is this sauce safe to eat with raw egg yolks?

Yes, the egg yolks are combined with hot pasta water and served immediately, which gently warms them. If you have concerns, you can use pasteurized eggs or omit the yolks and add extra avocado for creaminess.