Carbonara is a well known spaghetti dish in every home. Everyone loves it and everyone has their own version of it.
The dish actually has a short history. Apparently the recipe is not found in cookbooks older than 50 years.

For this version I have used avocado instead of cream and it was a hit at the family dinner table.
It still gets creamy, velvety and absolutely delicious.
I skipped the pancetta because I don`t eat pork, but feel free to incorporate it.


This recipe serves 2.
* 1 Avocado
* Juice from ½ a Lemon
* Blackpepper
* 1-2 tablespoons Olive oil
* ½ cup grated Parmigiano Reggiano, plus extra topping
* 1 Egg yolk
* 1 clove Garlic
* 200 g uncooked Spaghetti
* Salt


Cook the spaghetti according to the package instructions.

Mix avocado, egg yolk, garlic, and lemon juice in a blender or with a hand mixer.
Add salt to taste.
Blend it smooth and set aside.

Drain the spaghetti.
Have the spaghetti back in the pot and turn in the olive oil.
Add the avocado sauce, parmesan and black pepper.
Mix it all well together and serve with extra cheese and black pepper if you wish.



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