Avocado Carbonara

Entree For Chefs

Avocado Carbonara


  • 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


    Avocado Carnbonara Directions:
  1. In a large cold pan, add thick-cut bacon pieces and place over medium heat, cooking until fat renders and bacon is crispy.
  2. Add minced garlic and shallot to the pan and toss vigorously until lightly toasted, 15-30 seconds.
  3. Add blanched spaghetti and avocado puree to the pan and toss ingredients together.
  4. In a separate bowl, temper egg yolks and hot water together.
  5. Take the pan off heat and stir in the egg mixture to the pasta, stirring constantly to ensure that the egg does not scramble.
  6. Add in the 1.5 cups of parmesan and toss pasta.
  7. In another bowl, toss diced avocado with remaining parmesan to coat.
  8. 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:
  1. Combine all ingredients and mix until uniform.
  2. 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!

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