1/3-1/2 tablespoon (depends on the size of the avocado)
2 teaspoons (5 cm from a tube)
(A) Lemon juice
1 teaspoon (5 ml)
(A) Heavy cream or half milk/ half cream
3 tablespoons (45 ml)
(A) Umami seasoning (optional)
Black pepper (coarsely ground, if possible)
Cut the garlic, bacon and onion as listed in the ingredients. This time I also added a few shrimp.
Heat 3 liters of water in a large pot to cook the pasta. Add 2 tablespoons (1%) salt, just before it comes to a boil.
The amount of salt added in Step 2 determines the taste of this dish, so be sure to measure it exactly. When the water comes to a boil, lower the heat and keep it on low.
Put the olive oil and the garlic from Step 1 in a cold frying pan and turn on the heat. Cook slowly over low heat to transfer the fragrance of the garlic to the oil.
Meanwhile, scoop the flesh of the avocado into a bowl and mash it with the back of a fork. Mash it lightly to keep the texture of the avocado.
Add the A ingredients to the avocado and mix well. You may think that it seems like a lot of wasabi, but it will be just the right amount.
When the garlic in Step 4 begins to turn brown, add the onion and bacon from Step 1 and cook over medium-low heat.
Sprinkle with salt and pepper. Turn off the heat when everything is cooked through. This time I added a bit of white wine along with the shrimp.
Meanwhile, start cooking the pasta. Cook it on low heat for 30 seconds to 1 minute less than the cooking time on the package .
This time I used my favorite fettuccine, but enjoy with any pasta you have on hand.
When the pasta is cooked, drain and add it to the bowl in Step 6. Toss to combine.
Heat the Step 8 ingredients and Step 11 (the entire contents of the bowl) together over medium heat and mix lightly. Season with salt and pepper.
Transfer to a plate, sprinkle with freshly ground black pepper and it's done.
The avocado makes it amazingly creamy, even though it only has a small amount of heavy cream in it. Add in whatever else you like to the pasta.
"Japanese-style Cold Avocado Pasta" Recipe ID: 867477 is also delicious. It's good as an appetizer in the wintertime.
Try this "Avocado de Tartar Sauce" (Recipe ID: 886348)
Try this "Avocado and Shrimp Egg Sandwiches" Recipe ID: 884985. It's really delicious!!
Story Behind this Recipe
I love pasta, so I've been having fun making all different kinds. This recipe I came up with was so good, I've gotten hooked on it.
-Be careful not to cook the pasta too long when you add it to the frying pan in Step 12. -If the avocado is a bit hard when you try to mash it, microwave it for a very short time and it will soften. Be careful not to microwave it too long.