Avocado Carbonara
Kcal 450
Fat 75
Carbs 97
Sugars 6
Fiber 9
Protein 51
Ingredients
- 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
Method
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.