Avocado Carbonara for Two

01Method

1. 1

   Fill a large pot with generously salted water and bring to a boil. Cook the bucatini until al dente, about 11 minutes, stirring occasionally.

2. 2

   While the pasta cooks, place a nonstick skillet over medium-low heat. Add the pancetta and cook until the fat has rendered and the meat is tender, then remove from heat.

3. 3

   Scoop out a cup of pasta cooking water into a separate bowl and set it aside.

4. 4

   Using a hand blender, blend the avocado smooth in a bowl. Mix in a quarter cup of Pecorino Romano, the egg yolks, half the black pepper, and the lemon juice until the mixture is creamy and uniform.

5. 5

   Using tongs, transfer the pasta directly from the pot into the skillet with the pancetta, letting a little pasta water come along to loosen things up. Toss to coat, then pour in the avocado mixture, stirring continuously. Add reserved pasta water as needed to reach a silky consistency.

6. 6

   Plate the pasta between two dishes, then finish with the remaining Pecorino Romano and black pepper. Serve at once.