Avocado Linguine with Bacon

A 30 minute meal.

The ingredients are pretty basic and the prep work is not too much. Just have a stick blender on hand.

Avocados are so popular in the moment that you can find them pretty much everywhere. The problem is only are they ripe enough to eat when you need them. Buying the cheaper ones at the discounter is only an option, when you have a couple of days to wait until they are ready. On a short notice, better buy those which are ripened. Mostly they carry signs on the packaging saying ready to eat or pre ripened.

recipe for 2:
250 g linguine
2 avocado
100 g bacon strips
1 organic lemon
3 cloves of garlic
2 spring onions
2 egg yolks
basil
1 tbsp olive oil
Parmesan cheese
salt and pepper

Start the cooking with cleaning of the organic lemon under hot water and patting it dry. Take a microplane and grate the zest into a high mixing bowl. Juice it then.
Peel and destone the avocado and toss it in too. Season with salt and pepper. Give it a quick first mix.

Start the linguine in well salted water. Before you drain them, scoop out 200 ml pasta water.
Pour the olive oil over the pasta and add the egg yolks and stir well.

Put the bacon strips in a small pan and let them crisp up. Chop onions and garlic and wait until the bacon is done.  Drain it on kitchen paper.
In the bacon grease saute the onions and garlic for a couple of minutes and then chuck them into the blender with the hot pasta water. Mix well.
Get everything over the pasta and coat all of it.
Grate some Parmesan cheese and pick a couple of basil leaves.