Ingredients
- Avocado Carbonara
- 1 1/2 lb Bacon, Thick-Cut, 1/4" Dice
- 6 T. Fresh Garlic Cloves, Minced
- 6 T. Shallot, Minced
- 3 lb. Spaghetti, Cooked Al Dente
- 1 1/2 c. Avocados From Mexico, Stage 4, Pureed
- 6 ea. Egg Yolks
- 3/4 c. Hot Water
- 1 1/2 c. Parmesan, Grated for Carbonara
- 3 c. Avocados From Mexico, Stage 4, 1/2" Dice
- 1 c. Parmesan, Grated
- 6 T. Avocado & Oregano Gremolata (See Below)
- Avocado & Oregano Gremolata
- 1/4 c. Avocados From Mexico, Stage 3, 1/2" Dice
- 1/4 c. Oregano, Minced
- 1/2 c. Flat Leaf Parsley, Roughly Chopped
- 2 T. Lemon Zest
- 2 T. Capers, Minced
- 1 oz. Olive Oil
- 1 T. Fresh Garlic Cloves, Minced
Instructions
- Avocado Carnbonara Directions:
- In a large cold pan, add thick-cut bacon pieces and place over medium heat, cooking until fat renders and bacon is crispy.
- Add minced garlic and shallot to the pan and toss vigorously until lightly toasted, 15-30 seconds.
- Add blanched spaghetti and avocado puree to the pan and toss ingredients together.
- In a separate bowl, temper egg yolks and hot water together.
- Take the pan off heat and stir in the egg mixture to the pasta, stirring constantly to ensure that the egg does not scramble.
- Add in the 1.5 cups of parmesan and toss pasta.
- In another bowl, toss diced avocado with remaining parmesan to coat.
- To finish, garnish each plate of Avocado Carbonara with the follow:
- 1/2 cup of parmesan crusted avocado
- 1 tablespoon of Avocado & Oregano Gremolata
- Avocado & Oregano Gremolata Directions:
- Combine all ingredients and mix until uniform.
- Store in refrigerator in a non-reactive pan until use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
