Best 4 Avocado Carbonara For Two Recipes
Avocado carbonara is a creamy, decadent pasta dish that is perfect for a quick and easy weeknight meal. This recipe uses ripe avocados, Parmesan cheese, eggs, and pancetta to create a rich and flavorful sauce that coats perfectly cooked spaghetti. With just a few simple steps, you can have a delicious and satisfying meal on the table in no time. The creamy avocado and rich Parmesan cheese create a luxurious sauce that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
AVOCADO CARBONARA RECIPE BY TASTY
Here's what you need: avocado, egg yolk, heavy cream, garlic, lemon, parmesan cheese, bacon, spaghetti, olive oil
Provided by Jody Duits
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
- Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
- Cut up strips of bacon and cook in a large pan. Set aside.
- In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
- Drain and coat with olive oil.
- Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
- Serve and sprinkle with parmesan.
- Enjoy!
Nutrition Facts : Calories 1242 calories, Carbohydrate 97 grams, Fat 75 grams, Fiber 9 grams, Protein 51 grams, Sugar 6 grams
AVOCADO CARBONARA FOR TWO
Traditional spaghetti carbonara with a creamy twist. This recipe is a complete meal for 2 people, which can be made for brunch, lunch, or dinner.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
- Ladle 1 cup pasta cooking water into a bowl; set aside.
- Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
- Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
- Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 745.9 calories, Carbohydrate 85.9 g, Cholesterol 242.9 mg, Fat 32.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 9.6 g, Sodium 602.9 mg, Sugar 1.1 g
SPAGHETTI CARBONARA FOR TWO
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. "As a zippy side or light entree, you simply can't beat it for simplicity," she notes. Serve with a tossed green salad.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings. , In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through.
Nutrition Facts :
AVOCADO CARBONARA FOR TWO
Traditional spaghetti carbonara with a creamy twist. This recipe is a complete meal for 2 people, which can be made for brunch, lunch, or dinner.
Provided by Buckwheat Queen
Categories Pasta Carbonara
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
- Ladle 1 cup pasta cooking water into a bowl; set aside.
- Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
- Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
- Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.
Nutrition Facts : Calories 745.9 calories, Carbohydrate 85.9 g, Cholesterol 242.9 mg, Fat 32.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 9.6 g, Sodium 602.9 mg, Sugar 1.1 g
Tips:
- Use ripe avocados. Ripe avocados will be creamy and have a slight give when you gently squeeze them. Avoid avocados that are hard or have brown spots.
- Cook the pasta al dente. Al dente means "to the tooth" in Italian. It refers to the ideal texture of cooked pasta, which should be slightly firm to the bite.
- Use good quality Parmesan cheese. Parmesan cheese is a key ingredient in carbonara sauce. Choose a Parmesan cheese that is aged for at least 12 months for the best flavor.
- Add the eggs and cheese to the pasta off the heat. This will prevent the eggs from scrambling and the cheese from clumping.
- Season the sauce to taste. Add salt and pepper to taste to adjust the flavor of the sauce.
- Serve the pasta immediately. Carbonara is best served immediately after it is made.
Conclusion:
Avocado carbonara is a delicious and easy-to-make pasta dish that is perfect for a weeknight dinner. It is a great way to use up ripe avocados and it is also a good source of healthy fats, protein, and fiber.
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