Pasta Verde (Creamy Chicken–Avocado “Carbonara”)

Silky, carbonara-style pasta tossed with smoky bacon, juicy chicken, and buttery avocado, finished with a parmesan snow for a rich-yet-fresh “verde” twist.

Ingredients

• 400g fettuccine
• 250g bacon, diced (or rashers cut into strips)
• 400g chicken thigh fillets, cut into 2cm chunks (or chicken breast)
• 2 tbsp olive oil (only if needed)
• 3 garlic cloves, finely minced
• 3 large eggs
• 80g parmesan, finely grated (plus extra to serve)
• 1/2 tsp freshly cracked black pepper (plus more to serve)
• 2 ripe avocados, cut into 2cm chunks
• Salt, to taste

Method

• 1

  Step 1: Get the pasta water going

  Bring a large pot of water to the boil and salt it well (it should taste like the sea). Add fettuccine and cook until *just* al dente. Before draining, scoop out **1 1/2 cups** pasta water. Drain pasta.

• 2

  Step 2: Crisp the bacon

  While the pasta cooks, heat a large deep pan (or skillet) over medium-high heat. Add bacon and cook, stirring, until golden and the fat has rendered, **5–7 minutes**. Use a slotted spoon to transfer bacon to a bowl, leaving the fat in the pan.

• 3

  Step 3: Brown the chicken

  Add chicken to the bacon fat (add **1 tbsp olive oil** only if the pan looks dry). Season lightly with salt and pepper. Cook until nicely browned and just cooked through, **4–6 minutes**, stirring occasionally so it gets color.

• 4

  Step 4: Make the carbonara-style mixture

  In a bowl, whisk eggs with parmesan and black pepper until smooth. (This is your “sauce base”.)

• 5

  Step 5: Toss off the heat (key for silkiness)

  Reduce heat to low. Add drained pasta to the pan with chicken, then add the bacon back in. Toss for **30 seconds** to coat everything in the pan juices.

• 6

  Step 6: Add avocado last

  Gently fold in avocado chunks (so they stay in pieces). Taste and adjust salt and pepper.

• 7

  Step 7: Serve

  Plate immediately and finish with extra parmesan and black pepper. Best eaten straight away while the sauce is silky.

Tips

• **Avoid scrambled eggs:** the pan must be **off the heat** when the egg mixture goes in; use hot pasta + pasta water to gently thicken into a sauce.
• **Chicken thighs > breast:** thighs stay juicier and are closer to that restaurant-style richness.
• **Avocado timing matters:** fold it in at the very end—heat will melt it into the sauce if it sits too long.
• **No cream needed:** the “creaminess” comes from emulsified egg + parmesan + starchy pasta water.
• **Serving ideas:** a simple leafy salad on the side works well; keep sides light because the pasta is rich.

Nutrition (per serving, estimate)