Pasta Verdi — Chicken, Avocado & Bacon Creamy Carbonara

A lush, glossy carbonara-style pasta with golden chicken, crispy bacon, optional mushrooms, and buttery avocado folded through at the end for a fresh “verde” finish.

Ingredients

• 400 g (14 oz) pasta (spaghetti, fettuccine, or penne)
• 2 tbsp olive oil, divided
• 450 g (1 lb) chicken breast or thighs, sliced into bite-size strips
• 1 tsp kosher salt (plus more for pasta water)
• 1/2 tsp black pepper, plus more to taste
• 250 g (9 oz) bacon, diced
• 250 g (9 oz) mushrooms, sliced (optional)
• 3 garlic cloves, finely minced (pantry staple)
• 3 large eggs
• 2 large egg yolks
• 90 g (1 cup) finely grated Parmesan (or Pecorino)
• 1/2 cup reserved pasta cooking water (more as needed)
• 2 ripe avocados, diced (about 2 cups)
• 1 tbsp lemon juice (pantry staple, optional but recommended)
• 2 tbsp chopped parsley (pantry staple, optional)

Method

• 1

  Step 1: Cook the pasta

  Bring a large pot of well-salted water to a boil. Cook pasta until just al dente (1 minute less than packet). Scoop out **1 cup** pasta water, then drain.

• 2

  Step 2: Crisp the bacon

  Heat a large skillet over medium-high heat. Add bacon and cook until deeply golden and crisp, about **6–8 minutes**, stirring occasionally.

• 3

  Step 3: Sear the chicken

  Add **1 tbsp olive oil** to the bacon fat (if the pan looks dry). Add chicken, season with **salt and pepper**, and sear until golden and cooked through, about **4–6 minutes**.

• 4

  Step 4: Optional mushrooms + garlic

  If using mushrooms, add them to the same skillet (no need to wash) with a drizzle of olive oil if needed. Cook until they release water then turn golden, **4–5 minutes**. Add garlic and stir until fragrant, **30 seconds**.

• 5

  Step 5: Make the carbonara base (off-heat insurance)

  In a bowl, whisk **eggs + yolks + Parmesan + black pepper** until smooth and thick. This is your carbonara sauce base.

• 6

  Step 6: Toss pasta with the pan flavours

  Add drained pasta to the skillet (low heat). Add bacon and chicken back in. Toss for **30 seconds** to coat the pasta in the bacon-chicken drippings and warm everything through.

• 7

  Step 7: Create the glossy creamy sauce (no scrambling!)

  Remove skillet **fully off the heat**. Pour in the egg-cheese mixture and toss vigorously for **45–60 seconds**, adding **a splash of reserved pasta water** at a time until the sauce turns **silky, glossy, and clings to the pasta**.

• 8

  Step 8: Fold in the “Verdi” avocado

  In a small bowl, toss diced avocado with **lemon juice** and a pinch of salt (helps prevent browning and brightens flavour). Gently fold avocado through the pasta just before serving so it stays creamy but not mushy.

• 9

  Step 9: Serve

  Divide into bowls immediately. Finish with extra Parmesan, black pepper, and parsley if using.

Tips

• **Avoid scrambled eggs:** The key is **low heat + off-heat mixing + pasta water**. If you’re nervous, let the pan sit off-heat for 30 seconds before adding the egg mixture.
• **Avocado timing matters:** Fold it in **at the very end**. If it sits in a hot pan too long, it can turn dull and soft.
• **Mushrooms optional, but great:** They add savoury depth and make the dish feel more “restaurant”.
• **Pasta shapes:** Long pasta (spaghetti/fettuccine) gives the glossiest carbonara texture, but penne works well for chunkier chicken/avocado bites.
• **Make-ahead/storage:** Best eaten fresh. Refrigerate leftovers up to **2 days**; reheat gently with a splash of water (microwave on low power or stove on low) to loosen—expect the sauce to be less silky than day one.
• **Serving ideas:** A simple green salad with lemony dressing balances the richness; keep sides light since the pasta is indulgent.

Nutrition (per serving, estimate)