The Easiest, Creamiest Avocado Carbonara

Pasta carbonara is a classic pasta dish made of eggs, cheese, and bacon. With such a simple ingredient list, it’s technique that determines whether you serve a silky plate of pasta or something resembling scrambled eggs. But when you swap avocados for the raw eggs, the pasta favorite is suddenly foolproof. Avocado carbonara is as creamy and decadent as the original, but simple enough for weeknights.

Although classic carbonara is made exclusively on the stovetop, this version is made silky-smooth in the blender. An avocado stands in for raw eggs, giving the sauce its creamy texture and mild flavor. When blended with salty Parmesan and a pinch of salt and pepper, the avocados only need a splash of starchy pasta water to give it a sauce-like consistency.

Here’s how to bring it all together: Crisp thick-cut bacon in a 12-inch skillet, then gently cook the garlic in the residual heat of the skillet. Add the cooked pasta to the rendered bacon fat, then pour in the sauce. The skillet’s large surface provides enough space to toss the sauce and pasta without noodles spilling over the side. Top with the crispy bits of bacon for a simple and satisfying pasta dinner.