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I know it’s going to be hard to believe but I’ve found a new favorite pasta dish. For all the pasta I eat, you know this one is going to be a winner. It’s great for summer because it’s made on the stove top and it doesn’t take long to cook. It’s mixed in a very light sauce and the flavor comes from the fresh herbs, bacon, and avocado.
The sauce is comprised of olive oil, garlic, and lemon juice which makes for a bright, slightly citrus sauce. The bacon adds a bit of salt and the avocado adds creaminess. Of course the best part of the dish is the grated Pecorino Romano cheese. It’s buttery, salty, and delicious. The dish also looks gorgeous with the bright green avocado and deep red bacon. This dish will definitely be on our menu plan in the coming summer weeks.
Avocado Bacon Pasta (adapted from recipe.com )
12 oz. bow tie pasta
1 medium avocado, seeded, peeled, and chopped
4 slices bacon
1/4 c. fresh parsely, chopped
3 T. fresh herbs, chopped (I used thyme, rosemary, and oregano)
2 T. lemon juice
1 T. olive oil
3 garlic cloves, minced
1 t. black pepper
1/2 t. salt
1/2 c. Pecorino Romano cheese, shredded
1. Cook the pasta according to package directions. Drain and keep warm.
2. Meanwhile, in a large skillet cook the bacon until it is crispy. Remove from the pan and drain on paper towels.
3. Remove all but 1 teaspoon of bacon grease from the pan. Add the avocado, bacon, parsley, fresh herbs, lemon juice, olive oil, and garlic cloves to the pan.
4. Add the hot pasta and toss to coat. Sprinkle with black pepper, salt, and Pecorino Romano cheese. Toss gently and serve hot.