Spaghetti Carbonara with Avocado on the Go
A Tasty Treat Fresh from The Great Outdoors
Few meals prove more satisfying than a rich carbonara with fresh pepper. For The Great Outdoors, chef and outdoorsman Markus Sämmler adapted the Italian classic with a creamy twist: his vegetarian version showcases the bright notes of avocado and lemon juice. Taste test it yourself below, or browse The Great Outdoors for more treats perfect for a life spent living on the go.
Quick Spaghetti Carbonara with Avocado
Ingredients
- 9 oz. (250 grams) whole grain spaghetti
- 1 ripe avocado
- Juice of ½ lemon
- Hot sauce
- Salt and black pepper (to taste)
- ½ garlic clove (minced)
- ½ tomato
- Grated parmesan and chopped parsley (to taste)
Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Meanwhile, peel and pit the avocado, then smash the avocado in a bowl with lemon juice using a fork. Add the garlic, tomato, herbs, hot sauce, salt, and pepper, then set the mixture aside.
Once the pasta is cooked, drain the pasta and reserve one cup of the water in which the pasta was cooked. Then, mix the avocado dip with the pasta until the desired consistency is reached, and season to taste with salt, pepper, Parmesan, and parsley. Return the spaghetti to the pot, toss with the sauce, and serve.
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