Diva Tasting: Dinner for 2; Pasta

Avocado Pasta (Dinner for 2)


8 Ounces Bucatini Pasta

3 Ounces Pancetta, Cubed

1 Ripe Avocado

¼ Cup Freshly Grated Pecorino Romano Cheese

2 Egg Yolks

1 Tablespoon Coarsely Ground Black Pepper, Divided

2 Teaspoons Lemon Juice

4 Tablespoons Freshly Grated Pecorino Romano Cheese


Step 1 Bring a large pot of salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.

Step 3 Ladle 1 cup pasta cooking water into a bowl; set aside.

Step 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.

Step 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.

Step 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately. Serve 2. Serve with garlic toast/bread, spinach salad with lemon vinaigrette.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s