I discovered this recipe and love how it transforms classic carbonara into something foolproof. By replacing raw eggs with ripe avocado, I get a creamy, rich sauce without worrying about scrambling eggs. It’s indulgent yet simple enough to make on any weeknight.

Why You’ll Love This Recipe

I like that this dish takes the stress out of making carbonara. Traditional recipes can be tricky, but blending avocado with Parmesan, garlic, and pasta water makes a silky sauce every time. The sharp Parmesan balances the creamy avocado perfectly. I also appreciate that it’s quick, family-friendly, and uses just a handful of pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces dry spaghetti
2 cloves garlic, minced
1 ripe medium avocado
1/4 cup freshly grated Parmesan cheese (1 ounce), plus more for serving
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

I bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente, about 10 minutes. I reserve 1/2 cup of pasta water before draining.
While the pasta cooks, I warm a little olive oil in a large skillet over medium heat. I add the garlic and stir for about 30 seconds until fragrant.
I add the pasta to the skillet and toss it in the oil.
In a blender or mini food processor, I combine the avocado, Parmesan, salt, pepper, and reserved pasta water until smooth.
I pour the sauce over the pasta and toss until everything is coated and warmed through.
I serve it topped with extra Parmesan.

Servings And Timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes

Variations

I sometimes use Pecorino Romano instead of Parmesan for a sharper flavor.
For extra flavor, I sauté mushrooms, add sun-dried tomatoes, or toss in roasted vegetables.
When I want more greens, I stir in peas, spinach, or arugula before serving.
I like to swap spaghetti for linguine or even whole-wheat pasta for a heartier version.

Storage/Reheating

This pasta is best eaten immediately since avocado can lose its fresh texture. If I have leftovers, I store them in an airtight container in the fridge for 1 day. To reheat, I warm it gently in a skillet with a splash of water or olive oil to loosen the sauce. I avoid freezing, as the avocado doesn’t thaw well.

FAQs

1. Can I make the sauce ahead of time?

I don’t recommend it since avocado browns quickly. I prefer to blend the sauce just before tossing with the pasta.

2. What if my avocado isn’t ripe enough?

If the avocado is underripe, the sauce won’t blend smoothly. I always choose one that yields slightly to gentle pressure.

3. Can I add protein to this recipe?

Yes, I sometimes serve it with grilled chicken, shrimp, or crispy chickpeas for extra protein.

4. How can I make this dish creamier?

If I want extra creaminess, I add a spoonful of ricotta or a splash of cream to the avocado mixture before blending.

5. Can I use gluten-free pasta?

Absolutely. I often make it with gluten-free spaghetti or chickpea pasta, and the sauce pairs perfectly with both.

Conclusion

I find avocado carbonara to be a clever spin on a classic pasta dish. It’s creamy, rich, and satisfying but far easier to make than traditional carbonara. With simple ingredients and a foolproof method, it has quickly become one of my go-to weeknight meals.