Description

This Avocado Carbonara is a creamy and foolproof twist on the classic, replacing raw eggs with ripe avocado for a silky sauce that’s simple, satisfying, and stress-free—perfect for weeknights.

Ingredients

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

1 tablespoon olive oil

1/2 cup reserved pasta water

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Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the drained pasta to the skillet and toss to coat in the garlic oil.
In a blender or food processor, combine the ripe avocado, Parmesan cheese, salt, pepper, and reserved pasta water. Blend until smooth and creamy.
Pour the avocado sauce over the pasta in the skillet and toss to combine until evenly coated and warmed through.
Serve immediately with additional grated Parmesan on top.

Notes

Use a perfectly ripe avocado for a smoother sauce.
This pasta is best enjoyed fresh—avocado sauce may brown or separate when stored.
Try Pecorino Romano instead of Parmesan for a sharper flavor.
For extra veggies, add peas, spinach, or roasted vegetables.
Whole-wheat or gluten-free pasta can be used as substitutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 310mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 12g
Cholesterol: 10mg