Avocado Carbonara with Creamy Kale Sauce, Bacon, and Parmesan
By Lucas Morgan
Slowly blending hot pasta water into the avocado mixture smooths the sauce and helps the egg yolks cook before it reaches the noodles. This Avocado Carbonara coats warm linguine in a creamy avocado-kale sauce, then gets a savory finish of crumbled bacon and Parmesan cheese.
While the linguine boils, avocados, egg yolks, kale, garlic, olive oil, lemon juice, salt, paprika, and cayenne are blended until smooth. Reserving a full cup of pasta water before draining matters: with the blender running on low, that hot liquid is poured in slowly, then mixed until the sauce is smooth. This keeps the sauce moving at the pace of the pasta.
The target is a smooth green sauce and noodles fully coated rather than a separate puddle of liquid. Pour it over linguine while the noodles are still very warm, then stir immediately before folding in bacon and Parmesan. Letting the drained pasta sit or forgetting the reserved water interrupts the method, because the sauce depends on hot pasta water and warm noodles when it comes together.
Serve immediately, as directed, with extra Parmesan, bacon, and black pepper if desired. The article also suggests homemade baguette garlic bread alongside. It provides no storage or leftover instructions, so the stated serving approach is to plate the pasta as soon as bacon and cheese are stirred through.
Why you'll love this recipe
- Hot pasta water is streamed into the blender, helping the avocado mixture turn smooth while the article’s method uses that heat to cook the yolks.
- Cooking linguine until al dente provides a firm noodle that stays distinct once the creamy sauce is stirred through, rather than turning soft in the bowl.
- Blending kale with avocado and garlic distributes the greens throughout the sauce, so each coated strand carries the same smooth, savory mixture.
- Making the sauce while the pasta boils keeps the components on the same schedule, which is important because the recipe needs very warm linguine.
- Bacon and Parmesan are folded in after the noodles are coated, preserving their separate savory character instead of blending them into the green sauce.
- Lemon juice, paprika, and cayenne are blended directly into the sauce, giving the avocado base seasoning before it is loosened with pasta water.
Ingredients
- •1 lb linguine noodles
- •2 avocados (pits removed and peeled)
- •2 egg yolks
- •2 large leaves kale
- •3 cloves garlic (3-4 cloves)
- •0.25 cup extra virgin olive oil
- •1.5 Tbsp lemon juice
- •1 tsp kosher salt
- •0.5 tsp paprika
- •cayenne (pinch)
- •1 cup pasta water (reserved)
- •4 slices bacon (4-5 slices, cooked and crumbled)
- •0.33 cup Parmesan cheese (shredded)
Instructions
- 1
Bring a large pot of water to a boil, salt generously, and boil the linguine until al dente.
- 2
While the pasta cooks, combine the avocados, egg yolks, kale leaves, garlic cloves, extra virgin olive oil, lemon juice, salt, paprika, and cayenne in a blender or food processor; blend until smooth.
- 3
Reserve 1 cup of pasta water before draining the pasta.
- 4
With the blender or food processor running on low, slowly add the hot reserved pasta water to the sauce and mix until smooth.
- 5
Pour the avocado sauce over the cooked warm linguine and stir until fully combined.
- 6
Add the crumbled bacon and Parmesan cheese, stir to combine, and serve immediately.
FAQ
Nutrition (per serving)
Calories
538
Protein
16g
Fat
25g
Carbs
64g
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