Avocado Carbonara Linguini Bacon (Print Version)
# Ingredients:
→ Pasta
01 -
450 g linguine noodles
→ Avocado Sauce
02 -
2 ripe avocados, pitted and peeled
03 -
2 egg yolks
04 -
2 large kale leaves
05 -
3 to 4 garlic cloves
06 -
60 ml extra virgin olive oil
07 -
1.5 tablespoons (22 ml) lemon juice
08 -
1 teaspoon kosher salt
09 -
0.5 teaspoon paprika
10 -
Pinch cayenne pepper
→ To Finish
11 -
240 ml reserved pasta cooking water
12 -
4 to 5 slices bacon, cooked and crumbled
13 -
30 g Parmesan cheese, shredded
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine noodles and cook until al dente according to package instructions, stirring occasionally.
02 -
Before draining, carefully reserve 240 ml (1 cup) of the hot pasta water using a heatproof measuring jug.
03 -
In a blender or food processor, combine avocados, egg yolks, kale, garlic, olive oil, lemon juice, kosher salt, paprika, and a pinch of cayenne. Blend until smooth.
04 -
With the blender running on low, gradually add the reserved hot pasta water to the avocado mixture until the sauce is silky and emulsified.
05 -
Place drained linguine back into the pot or a large bowl. Immediately pour the avocado sauce over the warm pasta and toss well to coat.
06 -
Sprinkle with crumbled bacon and shredded Parmesan cheese. Toss gently, check seasoning, and serve immediately.
# Notes:
01 -
To preserve the vibrant green color of the sauce, combine the avocado mixture with hot pasta immediately before serving.