Avocado Carbonara Linguini Bacon

Avocado Carbonara takes everything you love about classic carbonara and brings a fresh modern twist using creamy avocados and vibrant kale for a delicious green sauce. This recipe satisfies the craving for comfort food but manages to feel light and full of rich flavor at the same time. It is ideal for busy weeknights or impressing friends at a weekend lunch.

I was amazed the first time I made this because my family had no idea there were greens and avocado in the sauce. Now it is our go to when bacon cravings strike and we want something a little healthier.

Ingredients

• Linguini noodles: Hearty pasta noodles soak up the creamy sauce beautifully. Look for bronze cut if possible for more sauce cling

• Avocados ripe: Key to the creaminess of the sauce. Choose ones that give a little to gentle pressure and are dark in color with no soft spots

• Egg yolks: Traditional carbonara texture comes from adding yolks. Use large eggs with golden yolks for best color

• Kale leaves: Provides vibrant green color and nutrition without overpowering flavor. Choose leaves that are deep green and free from browning

• Garlic fresh: For deep flavor. Choose firm cloves without any sprouting

• Extra virgin olive oil: Adds silkiness and depth. Use quality oil with a peppery finish for the best result

• Lemon juice fresh: Lifts the sauce and keeps it from being too heavy. Fresh lemons are best for dynamic flavor

• Kosher salt: Enhances all the flavors. Crystals cling better to pasta and dissolve evenly

• Paprika: Adds color and warmth. Use sweet or smoked for a subtle background note

• Cayenne: A pinch of heat that brightens the sauce. Adjust amount to your family’s taste

• Pasta water reserved: The hot starchy water helps emulsify the sauce making it glossy and smooth

• Bacon cooked and crumbled: For smokiness and bite. Use thick cut bacon for more chew and flavor. Make sure to crisp the bacon for best texture

• Parmesan cheese shredded: Salty and nutty element to tie the dish together. Buy a block and shred by hand for freshness and meltability

Step-by-Step Instructions

Boil the Pasta:

Bring a big pot of water to a rolling boil and salt it generously with at least two tablespoons. Add the linguini and stir well. Let it cook until just al dente which usually takes about ten minutes. Before draining use a ladle to scoop out a full cup of that hot starchy pasta water for later

Blend the Sauce:

While pasta is bubbling away get out your blender or food processor. Add avocado flesh egg yolks torn kale leaves peeled garlic extra virgin olive oil lemon juice salt paprika and a pinch of cayenne. Put the lid on and blend until everything is very creamy and there are no visible green flecks

Add Hot Pasta Water:

Once the pasta is done and drained keep the blender running on low. Gradually drizzle in the reserved hot pasta water. This will loosen the sauce and cook the eggs gently giving you a velvet smooth texture. Keep blending until the sauce hugs the sides of the blender

Sauce the Noodles:

Return the hot linguini to the pot. Scrape every bit of the avocado sauce onto the noodles and quickly toss with tongs. Move fast so the pasta stays hot and the sauce melts just enough to coat every strand

Add Bacon and Cheese:

Scatter crumbled crispy bacon and shredded fresh Parmesan all over the noodles. Stir again so those salty and creamy bits melt in. Taste and add more salt or a squeeze of lemon if you like it tangy

Serve Immediately:

Pile the pasta high into bowls. Top with any extra Parmesan and maybe a dust of paprika for color. Best eaten hot so dig in right away

Pin it

My favorite part of this recipe is swirling the green sauce onto hot noodles and watching my kids dig in without realizing they are getting all those greens. My husband once declared this better than our usual bacon carbonara and he usually avoids kale.

Storage and Meal Prep

This pasta is best eaten fresh since the avocado sauce can discolor over time. If you need to store leftovers press plastic wrap directly onto the surface of the noodles and eat within a day. Reheat gently over low heat and add a splash of water to get the sauce moving again. I find a sprinkle of extra Parmesan helps revive the creaminess for next day lunches.

Ingredient Swaps

If you cannot find linguini you can use spaghetti or tagliatelle but thinner shapes may not hold the creamy sauce as well. For a vegetarian version skip the bacon and try crispy chickpeas or toasted walnuts for crunch. Baby spinach can replace kale although it gives a milder flavor. Pecorino Romano stands in well for Parmesan if you want something a bit saltier.

Serving Suggestions

This pasta pairs beautifully with a fresh tomato salad or simple arugula dressed in lemon and olive oil. Sometimes I like to add a poached egg on top for brunch style carbonara. Warm crusty bread is nice for mopping up any sauce left at the bottom of the bowl.

Modern Twist on Tradition

Classic Italian carbonara uses pork and eggs but this version borrows inspiration from California cooking which is all about embracing vibrant produce. Avocado brings lusciousness without cream and the kale adds color and nutrients. It is the kind of vibrant comfort food that always sparks conversation at the table.

Pin it

With this Avocado Carbonara you get a twist on tradition that is both surprising and cozy and it always disappears fast on pasta night.

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, spaghetti, fettuccine, or any long pasta work well and will hold the creamy avocado sauce nicely.

→ Is it possible to make this dish vegetarian?

Omit bacon and add sautéed mushrooms or sun-dried tomatoes for a hearty meat-free option with extra flavor.

→ How can I achieve a smoother sauce?

Blend the sauce until creamy, adding pasta water gradually until the desired texture is reached, and strain if needed.

→ What's the best way to reheat leftovers?

Gently reheat over low heat with a splash of water or extra olive oil to keep the sauce creamy and prevent sticking.

→ Can I substitute the kale?

Spinach can be used in place of kale for a milder flavor and softer texture in the avocado-based sauce.

→ Do I have to use egg yolks?

The egg yolks help achieve a silky consistency, but leave them out if needed for dietary reasons; sauce will still be smooth.