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A super smooth avocado blend turns old-school carbonara into a much lighter, but still really tasty, pasta. No heavy cream, just that silky feel thanks to ripe avocados and the usual carbonara gang: egg yolks and crispy bacon. If you crave something comforting but want more nutrients, this one covers both. Every bit of pasta gets wrapped up in a bright green sauce. You get a meal that works for both folks who love the classics, and for anyone wanting healthier food but no bland flavors. You’ll only need half an hour with basic kitchen stuff to put this together, so it fits right in when you’re stuck between eating smart and digging into cozy pasta.
This avocado version showed up in my kitchen during a muggy summer. Regular carbonara felt way too heavy, and salads just weren't cutting it. After plenty of trial runs tweaking different ingredients, the winner quickly made everyone happy—even my pasta-loving father-in-law. My teen, who usually runs from anything green, asks for it all the time (no idea there’s healthy stuff inside). When I served this at a get-together, a couple of friends demanded to know how I made it. They actually thought there was cream in it. Honestly, it's a lot healthier than regular carbonara.
Bright Ingredients
- Reserved pasta water: Brings everything together with its natural starchiness.
- Freshly grated Parmesan cheese: Gives that deep cheesy kick you'd expect from good Italian food.
- Crispy bacon bits: Drop in a little crunch and a familiar flavor.
- Bright lemon juice: Lifts up everything and keeps the green from losing its glow.
- High quality olive oil: Smooths things out and adds good fats.
- Fresh garlic cloves: Adds big flavor and some immunity-loving stuff, too.
- Nutrient rich kale: Sneaks in more vitamins and brings an earthy taste.
- Fresh egg yolks: Pulls everything together with extra richness and protein.
- Ripe avocados: This is where the creamy goodness comes from, plus healthy fats.
- Linguine pasta: Great shape for catching onto all that sauce.
How to Make It
- Serve It Up
- Get it on plates right away while it’s steamy, then toss on more bacon, a bit of extra cheese, and some black pepper if you like.
- Final Touches
- Mix in your bacon pieces and most of that grated Parmesan so it melts into the creamy sauce.
- Blend The Magic
- Toss avocados, egg yolks, kale, garlic, olive oil, lemon, salt, and a dash of cayenne in a blender and blitz until super smooth—stop and scrape the edges if needed.
- Mix Everything Up
- Put your drained pasta right back in the pot on the lowest heat. Add in the avocado sauce fast and toss non-stop, pouring in a little more pasta water if you need it.
- Handle The Yolks Right
- Slowly add about a quarter cup of hot pasta water into the blender while it’s running on low, so the yolks get cooked gently and don’t get chunky.
- Boil and Prep Pasta
- Boil up salted water (think ocean water), toss in linguine, give it a good stir so nothing sticks, and cook till it’s still a bit chewy. Save a cup of that pasta water before draining.
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The biggest thing I found after a few tries is that picking a perfectly ripe avocado is the whole trick. Too hard and your sauce just won’t be creamy, but too soft or brown makes it taste weird. My kid’s now my avocado tester—pressing near the stem, feeling for a little give but not total mushiness.
Best Pairings
To round things out, throw together a peppery arugula salad with a lemony dressing. A glass of crisp Pinot Grigio goes great with it, if you like wine. In warmer weather, grilled veggies with just olive oil and sea salt really keep things bright and light.
How To Keep It Fresh
To save leftovers, scoop everything into shallow containers with tight lids. Pour a bit of olive oil on top, and press plastic wrap right against the pasta so it stays green. It’ll keep for two days in the fridge. Gently warm it back up on the stove with a little splash of milk or some pasta water.
Pro Tips
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The coolest thing about this avocado carbonara is how it manages to be both feel-good comfort food and sneakily healthy. I always get a kick out of people expecting something super light, then seeing their face when they realize it’s actually super creamy and full of flavor.
Frequently Asked Questions
- → Can I prep this avocado pasta before serving?
- It's best when you eat it right away since avocado sauce can turn brown. If you have to store it, press plastic wrap straight onto the sauce so air can't get in.
- → What could I swap in for kale?
- Try using arugula, spinach, or even some basil instead of kale. Each one will taste a little different, but they'll all go well with the creamy avocado mixture.
- → How do I make it veggie friendly?
- Skip the bacon and toss in extra Parmesan or a dash of nutritional yeast. Roasted cherry tomatoes or some sautéed mushrooms are awesome for extra flavor and texture too.
- → Is linguine the only type of pasta that works?
- Linguine is great, but spaghetti, fettuccine, or even penne and bow ties can be used. Just pick what you like or have on hand.
- → Can I skip the egg yolks in the sauce?
- Yep, you can leave out the yolks for a vegan dish. It won't taste quite as rich but will still be smooth. Add a splash of pasta water or more olive oil for the right texture.