Name: Creamy Avocado Carbonara with Smoked Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz spaghetti or fettuccine; 2 ripe avocados, peeled and pitted; 2 cloves garlic; 1/4 cup fresh lemon juice; 1/3 cup grated Parmesan cheese; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup smoked beef strips, chopped; 2 large eggs; 1/4 cup reserved pasta water; Fresh parsley, chopped (for garnish); Extra grated Parmesan (for serving)

I love giving classic pasta dishes a fresh twist, and this Creamy Avocado Carbonara with Smoked Beef is one of my favorite ways to do it. I combine ripe avocados, Parmesan, and eggs to create a silky, luxurious sauce that clings beautifully to every strand of pasta. The smoky beef adds depth and richness, making this dish feel both comforting and elevated at the same time.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something truly special. The avocado creates a naturally creamy texture without heavy cream, while the eggs and Parmesan give it that traditional carbonara-inspired richness.

I also appreciate how quickly it comes together. In just about 30 minutes, I can have a satisfying, restaurant-quality meal on the table. The smoked beef brings a bold, savory flavor that balances perfectly with the fresh lemon juice and garlic. For me, it’s the perfect mix of indulgent and fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti or fettuccine

2 ripe avocados, peeled and pitted

2 cloves garlic

1/4 cup fresh lemon juice

1/3 cup grated Parmesan cheese

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup smoked beef strips, chopped

2 large eggs

1/4 cup reserved pasta water

Fresh parsley, chopped (for garnish)

Extra grated Parmesan (for serving)

Directions

I start by bringing a large pot of salted water to a boil and cooking the pasta until al dente. Before draining, I always reserve about 1/4 cup of the pasta water.

While the pasta cooks, I prepare the avocado sauce. I add the avocados, garlic, lemon juice, grated Parmesan, olive oil, salt, and black pepper to a food processor and blend everything until completely smooth and creamy.

In a large skillet over medium heat, I sauté the chopped smoked beef strips for about 2–3 minutes until they are heated through and slightly crisp on the edges. Then I remove the skillet from heat.

In a small bowl, I whisk the eggs thoroughly so they are smooth and well combined.

I add the hot drained pasta directly into the skillet with the smoked beef, making sure the heat is turned off. I quickly stir in the avocado sauce and toss everything well so the pasta is evenly coated.

Immediately, I pour in the beaten eggs along with a splash of the reserved pasta water. I keep tossing continuously so the residual heat gently cooks the eggs and creates a silky coating without scrambling.

If the sauce feels too thick, I add a bit more reserved pasta water, one tablespoon at a time, until I reach the consistency I like. I finish by garnishing with chopped parsley and extra grated Parmesan before serving.

Servings and timing

This recipe makes 4 servings, which I find perfect for a family dinner or a small gathering.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Each serving contains approximately 590 kcal.

Variations

I sometimes swap the smoked beef for crispy turkey bacon or sautéed mushrooms when I want a different flavor profile. Grilled chicken also works beautifully for a leaner option.

When I want a little heat, I add a pinch of red pepper flakes to the avocado sauce. For extra freshness, I occasionally stir in a handful of baby spinach right at the end, letting the residual heat gently wilt it.

If I prefer a lighter texture, I reduce the olive oil slightly and increase the lemon juice for a brighter finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because the sauce contains avocado, I make sure to press a piece of plastic wrap directly against the surface of the pasta to help minimize browning.

When reheating, I warm it gently in a skillet over low heat with a splash of water to loosen the sauce. I avoid using high heat, as it can cause the eggs to overcook and affect the creamy texture.

Related Recipes:

Creamy Chicken Carbonara

FAQs

Can I make this recipe without eggs?

I can omit the eggs if needed, but the texture will be slightly less silky. The avocado and Parmesan will still create a creamy sauce, just without the traditional carbonara-style richness.

How do I prevent the eggs from scrambling?

I always turn off the heat before adding the eggs and toss the pasta continuously. The residual heat from the pasta cooks the eggs gently and evenly.

Can I use a different type of pasta?

I like using spaghetti or fettuccine, but I can easily substitute linguine, penne, or even whole wheat pasta depending on what I have on hand.

Will the avocado turn brown?

The lemon juice helps slow down oxidation, but I prefer serving this dish immediately for the best color and flavor. Proper storage with minimal air exposure also helps.

Can I prepare the sauce ahead of time?

I prefer blending the avocado sauce just before serving for the freshest flavor and brightest color. If I must prepare it in advance, I store it tightly covered in the refrigerator and use it within a few hours.

Conclusion

I find this Creamy Avocado Carbonara with Smoked Beef to be the perfect balance between comfort and freshness. The velvety avocado sauce, smoky beef, and rich Parmesan create a deeply satisfying pasta dish that feels indulgent yet simple to prepare. Whenever I want a quick dinner that still feels special, this is one of the recipes I turn to again and again.

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