monoprint

Alice is

cooking avocado spaghetti with bacon & lemon crumbs

June 17, 2013

This spaghetti has all the goodness of a creamy pasta dish but none of the butter and cream that normally goes with.

close up

You’ll probably be thinking…‘avocado….spaghetti?! wtf?’ but trust, it’s surprisingly delicious and takes 10 mins.

For 2 you’ll need:

2 ripe avocados

1 lemon

good olive oil

salt/pepper

bunch of basil

2 fistfuls of spaghetti

200g smoky bacon or pancetta, diced (leave out if you’re veggie)

1 handful of panko breadcrumbs (you can get these at Waitrose)

30g Parmesan cheese

First, get your spaghetti in to a big pan of boiling salty water.

Zest the lemon, and scoop out the flesh from both avocados and pop it in a food processor or blender along with the juice of the lemon, a good glug of olive oil, a handful of basil, lots of salt and pepper.

Whiz til smooth, and check the seasoning. Next in a dry frying pan, fry the pancetta until it turns golden, then add about a tablespoon of olive oil and throw in the breadcrumbs and lemon zest, you should end up with a golden mix of salty bacon-y lemony crumbs. ‘Pangrattato’ is the technical name for these crumbs, which translate quite simply as ‘poor mans Parmesan’ in Italian.

Drain your spaghetti and stir through the avocado. Plate up in warm bowl, sprinkling over the bacon and breadcrumbs, and top with shaved parmesan and basil.

bowl

close up again

You can also watch me make it here

2 Comments

  • Adam

    June 18, 2013

    Looks amazing! great job.

  • alice is

    August 13, 2014

    Cheers Adam!

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