Avocado Kale Pasta with Bacon (Print Version)
# Ingredients:
01 -
1 lb linguini noodles
02 -
2 ripe avocados, pitted and peeled
03 -
2 egg yolks
04 -
2 large kale leaves
05 -
3-4 cloves garlic
06 -
¼ cup extra virgin olive oil
07 -
1½ tablespoons fresh lemon juice
08 -
1 teaspoon kosher salt
09 -
½ teaspoon paprika
10 -
Pinch of cayenne pepper
11 -
1 cup reserved pasta cooking water
12 -
4-5 slices bacon, cooked and crumbled
13 -
⅓ cup freshly shredded Parmesan cheese
# Instructions:
01 -
Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook your linguini until just al dente. Remember to save a cup of that starchy pasta water before draining!
02 -
While your pasta is cooking, toss the avocados, egg yolks, kale, garlic, olive oil, lemon juice, salt, paprika, and cayenne into your blender or food processor. Blend everything until you get a silky smooth sauce.
03 -
Here's the trick: with your blender running on low, slowly stream in that hot pasta water you saved. This gently cooks the egg yolks while creating a perfectly creamy consistency.
04 -
Pour your gorgeous green avocado sauce over the hot linguini and toss until every strand is coated in that creamy goodness.
05 -
Sprinkle in your crispy bacon crumbles and freshly shredded Parmesan. Give everything one last toss and serve immediately while it's hot and at its creamiest.
# Notes:
01 -
The hot pasta water is key to this recipe - it cooks the egg yolks while creating a silky smooth sauce.
02 -
Make sure to toss the sauce with the linguini while the pasta is still hot to ensure the egg yolks cook properly.
03 -
This pasta is best enjoyed immediately after making, as the avocado sauce can discolor over time.