Avocado Carbonara

Kcal 450
Fat 75
Carbs 97
Sugars 6
Fiber 9
Protein 51


  • 400 g spaghetti
  • 50 g pancetta, roughly chopped
  • 1 ripe avocado
  • 150 g cherry tomatoes
  • roughly chopped 30 g parmesan or hard cheese, grated
  • serve juice of 1 lemon
  • handful fresh basil


Step 1

Bring a large saucepan of water to the boil and cook the pasta according to the packet instructions.

Step 2

Meanwhile, heat a large dry frying pan over a high heat and fry the pancetta for 4-5 minutes until brown and crispy. Remove from the heat and set aside.

Step 3

In a food processor or high-powered blender, combine the avocado, lemon juice, basil and almond milk, and blitz until smooth.

Step 4

Drain the pasta, reserving a little of the cooking water, and return it to the pan. Stir through the avocado sauce, chopped tomatoes, crisp pancetta and grated cheese. Serve immediately, garnished with extra cheese.