Avocado Carbonara is a unique, extra creamy and healthy pasta that is ready in less than 30 minutes! Making it an absolute must for your weeknight meal plan and just perfect for summertime.
Are you looking for more quick and easy pasta recipes? Check out my white cheddar mac and cheese recipe or my hamburger helper stroganoff. Both of these recipes are extremely easy to hide extra veggies in for those picky eaters! Also, my pesto chicken pasta bake is a delicious one-pan pasta recipe that is out of this world delicious!
So, let's get on with that!
Avocados are high in potassium, several vitamins and minerals. Kale packs the protein, is high in fibre as well as a variety of vitamins. Egg yolks also bring in some extra protein. All in all, this pasta packs 14 grams of protein, 8 grams of fibre, and it is only 390 calories per serving!!
This pasta sauce is a mixture of avocados, kale, garlic and spices. Blended up into a luscious and creamy sauce. It is ready in literally no time at all. In fact, this is a recipe that you need to have all of the ingredients prepped and ready to go, that is how fast it moves. You make the sauce while the noodles are cooking and it can be on the table in less than 30 minutes!
Avocado Carbonara
So, to make this avocado carbonara the first thing you have to do is bring a large deep skillet of water to a boil and salt it generously. Boil the pasta until it is al dente.
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.
After the pasta is done boiling before draining, reserve one cup of pasta water.
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With the reserved pasta water, turn the blender or food processor on low and slowly add the hot pasta water. Mix on medium/high speed until the sauce is smooth.
This method of adding the hot pasta water slowly into the pasta sauce actually cooks the egg yolks, it is the same idea as homemade hollandaise sauce.
Immediately after you have added the pasta water to the sauce, pour the avocado sauce over the cooked warm linguine noodles and stir well to fully combine.
Once the pasta is completely stirred and coated in the sauce, add the crumbled bacon and parmesan cheese. Stir again to just combine and serve immediately. Serve with a homemade baguette garlic bread loaf for a perfect dinner combo!
Top with additional parmesan cheese, bacon, and black pepper.
More Quick & Easy Weeknight Meals
Looking for more quick and easy meals that are ready fast and perfect for busy weeknights? Try these:
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
📖 Recipe
Avocado Carbonara
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Print Recipe Pin RecipeIngredients
- 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
- 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.
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Notes
- Adding the hot pasta water slowly to the blender or food processor cooks the egg yolks.
- Make sure that the linguini noodles are still very warm when adding the pasta sauce, this will ensure that the egg yolks are cooked.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Celia says
1/4 what of olive oil? I used 1/4 cup and the dish just tastes like olive oil even though I added tons of extra cheese to try and mask it 🙁
Matthew says
1/4 Cup olive oil is perfect for this recipe, you encountered this problem because your olive oil is either old or bad and cheap quality!
In today’s life, “You get what you pay for “ good luck for next time.
Matthew says
What is the substitute for Kale? I was thinking of using Spinach or Beet green, or maybe Silverbeet! Thanks.
Jessica says
Hi Matthew,
Spinach would work as an excellent replacement for the kale.
Matthew says
Will the Egg yolks clot when cooked with hot pasta water? Thanks
Jessica says
Adding the hot pasta water slowly to the blender while it is running on low will cook the eggs without them clotting. That is key to this recipe.
- Jessica
Andrea says
The recipe itself was good, nice for a quick dinner because you can make the sauce while the noodles cook. I just found that it didn’t have a lot of flavour. It reminded me of a sad beige food. I think there are ways around this, like adding some bacon grease in place of the olive oil, and adding some additional seasonings. I would probably add a touch more lemon too, it just didn’t have quite enough bite to my taste. Overall not a bad recipe, but it could be even better with the right additions.
Jessica says
Thank you for your review and suggestions!