A creamy, dairy-free twist on the classic Italian carbonara, made rich and silky with ripe avocado, garlic, and savory meat for a luscious, satisfying pasta dish.
Ingredients
12 oz spaghetti or your favorite pasta
1 ripe avocado
2 large eggs
1/2 cup grated Parmesan cheese
4 oz diced beef cured meat
2 cloves garlic, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced meat and cook until crispy, about 5-7 minutes. Add minced garlic in the last minute and sauté until fragrant. Remove from heat.
In a blender or food processor, combine the avocado, eggs, Parmesan cheese, salt, and pepper. Blend until smooth and creamy.
Quickly toss the hot pasta with the avocado mixture, adding reserved pasta water a little at a time to reach a silky sauce consistency. Then stir in the meat and garlic mixture.
Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
I sometimes swap out the diced beef cured meat for pancetta or bacon for a more traditional carbonara flavor. For a vegetarian version, I leave out the meat and add sautéed mushrooms or roasted vegetables for extra texture. You could also use gluten-free pasta to make this recipe gluten-free. Adding a squeeze of fresh lemon juice to the avocado sauce brightens it up nicely, too.
Storage/Reheating
I recommend enjoying this avocado carbonara fresh, as the sauce is best served immediately for that creamy texture. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove to avoid scrambling the eggs.
FAQs
Can I use another type of pasta for this recipe?
Yes, I often use spaghetti, but any long pasta like linguine or fettuccine works well. Even short pasta shapes like penne or rigatoni can be delicious with this sauce.
Is it safe to use raw eggs in this recipe?
Since the eggs are blended into the hot pasta, the residual heat slightly cooks them, creating a creamy texture. However, if you’re concerned about raw eggs, you can use pasteurized eggs or temper the eggs by slowly mixing in some hot pasta water before blending.
Can I make this recipe vegan?
To make a vegan version, you could substitute the eggs with silken tofu or a vegan egg replacer and use nutritional yeast instead of Parmesan cheese. Omit the meat or use plant-based bacon alternatives.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano is a good alternative. For a dairy-free option, nutritional yeast adds a cheesy flavor.
How do I know when the pasta is al dente?
I usually taste a strand of pasta a minute or two before the package time is up. Al dente means it should be cooked through but still have a slight firmness when bitten.
Conclusion
I really enjoy how this avocado carbonara combines the richness of classic carbonara with the creamy goodness of avocado for a healthier twist. It’s quick to make, comforting, and packed with flavor. Whether I’m cooking for family or just myself, this recipe always hits the spot and feels like a special treat without any fuss.
Recipe:
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Avocado Carbonara
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy, dairy-free twist on classic Italian carbonara, made rich and silky with ripe avocado, garlic, and savory cured meat for a luscious, satisfying pasta dish.
Ingredients
12 oz spaghetti or your favorite pasta
1 ripe avocado
2 large eggs
1/2 cup grated Parmesan cheese
4 oz diced beef cured meat
2 cloves garlic, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced meat and cook until crispy, about 5-7 minutes. Add minced garlic in the last minute and sauté until fragrant. Remove from heat.
- In a blender or food processor, combine the avocado, eggs, Parmesan cheese, salt, and pepper. Blend until smooth and creamy.
- Quickly toss the hot pasta with the avocado mixture, adding reserved pasta water a little at a time to reach a silky sauce consistency.
- Stir in the meat and garlic mixture.
- Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Notes
Use pancetta or bacon instead of beef cured meat for a traditional flavor.
For a vegetarian version, omit meat and add sautéed mushrooms or roasted vegetables.
Gluten-free pasta can be used to make the dish gluten-free.
Add a squeeze of fresh lemon juice to brighten the avocado sauce.
Store leftovers in an airtight container in the fridge up to 2 days; reheat gently with added water or broth.
To avoid raw eggs, use pasteurized eggs or temper eggs with hot pasta water before blending.
Vegan adaptations include substituting eggs with silken tofu or vegan replacers and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Blending, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 140mg
