This avocado carbonara is the perfect fusion of creamy and tangy. Al dente spaghetti gets tossed in a decadent sauce made of fresh avocados, crispy bacon, and parmesan cheese for a bright but decadent bite.
Ingreadient
- 1 avocado
- 1 egg yolk
- ½ cup heavy cream(120 mL)
- 1 clove garlic
- ½ lemon, juiced
- ½ cup parmesan cheese(55 g), grated
- 3 strips bacon
- ½ lb spaghetti(225 g)
- 1 tablespoon olive oil
Direction
- Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
- Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
- Cut up strips of bacon and cook in a large pan. Set aside.
- In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
- Drain and coat with olive oil.
- Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
- Serve and sprinkle with parmesan.
- Enjoy!
