Avocado Carbonara with Creamy Kale Sauce, Bacon, and Parmesan
By Lucas Morgan
Cook
30 min
Total
30 min
Servings
6
Level
Easy
Adding hot pasta water in small amounts to an avocado sauce helps smooth the avocado sauce and cook the egg yolks before adding them to the pasta․ Avocado Carbonara with Kale includes hot linguine topped with avocado and kale sauce and sprinkled with crumbled bacon and Parmesan cheese․
In a blender‚ combine avocados‚ egg yolks‚ kale‚ garlic‚ olive oil‚ lemon juice‚ salt‚ paprika‚ cayenne‚ and other ingredients while the linguine is boiling․ Reserve 1 cup of pasta water when draining the linguine and pour it into the blender at a low speed to puree the sauce smoothly․ Reserving pasta water and pouring it into the blender at a low speed helps the sauce and pasta stay in sync․
The objective is for the noodles to be coated with green sauce․ The dish should not be a mix of noodles and sauce․ When you add the green sauce to hot linguine and stir‚ you can then add other ingredients‚ including bacon and Parmesan cheese․ Chilled noodles or failure to use reserved pasta water when making this dish will ruin it․ To make the green sauce‚ you need hot noodles and reserved pasta cooking water․
Serve right away‚ garnished with Parmesan cheese‚ bacon‚ and black pepper‚ if desired․ The article suggests you serve garlic bread made with prepared baguette on the side․ Storage tips are not provided․ Serving suggestions include plating pasta and adding bacon and Parmesan cheese immediately before serving․
Why you'll love this recipe
- Hot water used to cook pasta is added to the blender along with the avocado to puree the mixture; hot water used to cook pasta is added to the yolks in the article to cook them․
- Cooking linguine al dente prevents the pasta from getting mushy in the serving bowl when combined with other ingredients in the sauce․
- Adding kale to a mixture with avocado and garlic ensures that the shredded kale blends well with the sauce and all parts of the kale are coated with sauce․
- Cooking the sauce at the same time as the pasta ensures that all components will be ready to serve simultaneously because the dish contains warm linguine․
- Bacon and Parmesan are added to the cooked noodles‚ so they don't have the same flavor as the green sauce․
- Lemon juice‚ paprika‚ and cayenne are added to the sauce before it is combined with avocado to season the avocado mixture․ Pasta cooking liquid is added to the sauce․
Ingredients
- •1 lb linguine noodles
- •2 avocados (pits removed and peeled)
- •2 egg yolks
- •2 large leaves kale
- •3 cloves garlic (3-4 cloves)
- •¼ cup extra virgin olive oil
- •1 ½ Tbsp lemon juice
- •1 tsp kosher salt
- •½ tsp paprika
- •cayenne (pinch)
- •1 cup pasta water (reserved)
- •4 slices bacon (4-5 slices, cooked and crumbled)
- •⅓ 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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