Avocado Alfredo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 697
- Total Fat
- 42
- Saturated Fat
- 22
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 17
- Cholesterol
- 99
- Sodium
- 543
- Total: 25 min
- Active: 20 min
Ingredients
Kosher salt
1 pound fettuccine
2 ripe avocados, peeled and pitted
2 cups heavy cream
2 cloves garlic, roughly chopped
1/2 cup finely grated pecorino (about 2 ounces), plus more for serving
Freshly ground black pepper
Finely grated lemon zest, for serving
Thinly sliced fresh basil leaves, for serving
Directions
- Bring a large pot of water to a boil over medium-high heat and season generously with salt. Add the fettuccine and cook, stirring occasionally, until the pasta is barely tender, about 12 minutes. Reserve 1/4 cup of pasta water, then drain the pasta well and reserve the pot.
- Meanwhile, combine the avocado, cream, garlic, 1/2 cup pecorino, 2 teaspoons salt and several grinds of pepper in a blender and blend until very smooth, scraping down the sides of the carafe with a rubber spatula as needed.
- Pour the avocado sauce into the pot the pasta cooked in and place over medium heat. Cook, stirring constantly, until the sauce is warmed through and just simmering, about 5 minutes. Add the pasta and reserved pasta water and toss to coat. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the pasta to a large serving bowl. Top with the lemon zest, basil and a sprinkle of pecorino. Serve immediately.