Recipes Dinner Pasta and Noodle Dishes Pasta Avocado Carbonara 4.0 (2) 2 Reviews This quick riff on a classic Italian dish delivers silky pasta, crisp pancetta, and plenty of Parmigiano-Reggiano in just 30 minutes. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on August 27, 2026 Save Rate PRINT Share Close Credit: Peyton Beckwith / Food & Wine Active Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe Ripe avocado gives the carbonara a silky, creamy texture without heavy cream or a blender, while hot pasta water helps the sauce evenly coat the spaghetti.Egg yolks, Parmigiano-Reggiano, crisp pancetta, and black pepper keep the dish close to classic carbonara, with avocado adding mild, grassy richness.The pasta comes together in just 30 minutes, making it a quick way to serve a rich, creamy carbonara-style dinner. Avocado Carbonara has been making the rounds online for years, with viral versions leaning on ripe avocado to give pasta an ultra-creamy texture. This version brings the idea closer to classic carbonara, keeping the egg yolks, Parmigiano-Reggiano, black pepper, and crisp pancetta that give the dish its signature richness. Unlike many Avocado Carbonara recipes that rely on a blender or heavy cream, this one comes together simply in a bowl with a fork and is ready in about 30 minutes. A splash of hot, starchy pasta water loosens the mixture and helps coat the spaghetti in silky sauce. It’s easy to see why this pasta, finished with more Parmigiano-Reggiano and a drizzle of olive oil, has had such staying power online. A Daily Avocado Habit Is Linked to Better Food Choices, Study Finds Does Avocado Carbonara taste like avocado? Yes, but the avocado flavor is more subtle than you might expect. Parmigiano-Reggiano, pancetta, and black pepper are the dominant flavors, while the avocado lends a mild grassy richness. The avocado’s primary contribution is texture, giving the sauce body and a silky consistency that coats the pasta. Why do you add pasta water to Avocado Carbonara? Hot pasta water loosens the avocado mixture and emulsifies the cheese and egg yolks into a smooth sauce that evenly coats the spaghetti. If you’ve drained all the pasta water, hot water from a kettle can be used in a pinch, though the sauce may have slightly less body. This recipe was developed by Roscoe Hall; the text was written by Craig Ruff. Keep Screen Awake Ingredients 8 ounces uncooked spaghetti 1/2 cup chopped pancetta 1 large (10-ounce) ripe avocado, pitted and peeled 2 ounces grated Parmigiano-Reggiano cheese (about 1/2 cup), plus more for garnish 2 large egg yolks 1/2 teaspoon black pepper 1/2 teaspoon kosher salt, plus more for pasta cooking water Extra-virgin olive oil, plus more for garnish Directions Bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 12 minutes. Meanwhile, cook pancetta in a small skillet over medium until browned and crisp, 8 to 10 minutes. Transfer pancetta using a slotted spoon to a paper towel-lined plate, reserving drippings for another use. Using a fork or large spoon, mash avocado, Parmigiano-Reggiano, egg yolks, pepper, and salt in a large bowl until well combined. Stir in 1/2 cup of the hot pasta cooking water. Using tongs, transfer spaghetti from pot to avocado mixture, and toss until evenly coated, adding more pasta cooking water 2 tablespoons at a time to reach desired consistency. Divide evenly among 4 bowls. Garnish with Parmigiano-Reggiano, oil, and reserved cooked pancetta. Serve immediately. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.