Yes, I’ve made this three times in the last week.
Truth be told, I’ve technically never actually had traditional carbonara pasta. Seeing as it is typically made with cream and pasta, and I am dairy-free and gluten-free, odds weren’t quite in my favor. But, I imagine this avocado version is exactly what carbonara should be…if not better.
The avocado takes “creamy” to a whole new level. The egg makes the sauce fluffier (and even creamier), and the pepper ties everything together. The best part? This recipe takes max fifteen minutes. Usually when I’m hungry, I have negative patience to spend time cooking. But this avocado carbonara is so quick and so worth it. Enjoy!
Prep Time: 5 minutes Cook Time: 10 minutes Serves: 2 servings
- 2 servings of your favorite pasta (I’m using gluten-free Banza Cavatappi)
- 1 ripe avocado
- 1 egg
- 1 1/2 tbs. nutritional yeast
- 1 tbs. lemon juice
- 3/4 tsp. salt (adjust to taste)
- 1/2 tsp. black pepper (adjust to taste)
- 1/2 tsp. garlic powder
- Optional: Add pancetta or bacon bits for an extra savory bite!
- Cook pasta according to package directions (reserve some pasta water for later, just in case).
- While your pasta is cooking, add avocado, egg, nutritional yeast, lemon juice, salt, pepper, and garlic powder to a blender. Blend until creamy and well-combined.
- Add the avocado sauce to a medium or large saucepan and cook over very low heat for 2-3 minutes. Mix in the cooked pasta and stir for another 1-2 minutes (we don’t want to overcook and scramble the eggs). If the sauce is too thick, add in a bit of your reserved pasta water. At this point, you’re welcome to add in optional chopped pancetta or bacon.
- Transfer to a serving bowl. Optionally top with extra pepper and/or sliced almonds for crunch. Serve warm!
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