Avocado Carbonara
A quick, unique, extra creamy and healthy pasta that is perfect for summer and everyone is sure to love!
Servings: 6 servings
Calories: 538kcal
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
- 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.
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
Serving: 1serving | Calories: 538kcal | Carbohydrates: 64g | Protein: 16g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 583mg | Potassium: 558mg | Fiber: 7g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 2mg
