Ingredients

• 150g Guanciale (cured pork cheek) or Pancetta (diced) 
• 1 PurpleSkin®Avocado (pureed)  
• 1 PurpleSkin® Avocado (diced)  
• 1 cup Pecorino cheese (finely grated)  
• 4 Egg yolks  
• 1 tbsp Parsley (finely chopped)  
• 1 tbsp Black Pepper (you can’t have enough pepper in Carbonara)  
• Salt (to taste)  
• 250g Pasta (spaghetti, spaghettini or fettuccine) 

Method

1. Place the diced guanciale in a dry frying pan and cook over a low-medium heat for 6-8 minutes or until the fat has rendered out into the pan and the guanciale is golden and crispy. Reserve crispy guanciale and leftover reserved fat/oil for later use. 
2. Cook pasta in large pot of salted rapidly boiling water according to packet directions. 
3. In a bowl, combine egg yolks, pecorino, black pepper, salt and guanciale fat.  Once pasta is cooked, drain and place back in pan but removed from the heat. Reserve some of the pasta cooking water. Making sure the pan isn’t too hot (we don’t want to scramble the egg mix), add the egg yolk mix and pureed avocado to the pasta and mix in with a dash of pasta cooking water until smooth, creamy and emulsified

To garnish

Garnish with shaved pecorino diced avocado and the crispy guanciale, or pancetta and serve!