Creamy Avocado Carbonara Pasta

How to make Creamy Avocado Carbonara Pasta

Creamy avocado carbonara pasta is a modern twist on a comforting classic, with ripe avocado creating a naturally smooth and velvety sauce. Crisp pancetta, Parmesan, garlic, and black pepper add savory depth, while the avocado keeps the dish fresh and vibrant. It is quick enough for a weeknight dinner but special enough to serve when you want something a little different.

1. 1Bring a large pot of salted water to a boil.
2. 2Cook the spaghetti until al dente, then reserve pasta water before draining.
3. 3While the pasta cooks, heat olive oil in a skillet over medium heat.
4. 4Add the pancetta or bacon and cook until golden and crisp.
5. 5Transfer the pancetta to a plate, leaving a little rendered fat in the pan.
6. 6In a blender or food processor, combine the avocado, egg yolks, Parmesan, garlic, lemon juice, salt, black pepper, and reserved pasta water.
7. 7Blend until smooth and creamy.
8. 8Add the hot drained spaghetti to the skillet off the heat.
9. 9Pour the avocado carbonara sauce over the pasta and toss quickly until glossy and evenly coated.
10. 10Add a splash more pasta water if needed to loosen the sauce.
11. 11Fold in most of the crispy pancetta.
12. 12Serve immediately topped with the remaining pancetta, extra black pepper, Parmesan, and fresh parsley.

Tips for the best result

• Toss the sauce with the pasta off the heat to keep it silky and prevent scrambling the egg yolks
• Use the pasta while it is hot so the sauce warms gently
• Add pasta water gradually until the sauce looks glossy
• Do not overblend the avocado for too long, as it can darken
• Serve right away for the freshest color and texture

Recipe FAQ