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.
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
good olive oil
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.
You can also watch me make it here