When it comes to my recipe for Avocado Bucatini with Caramelized Shallots and Crispy Prosciutto, it’s a perfect combination of flavors that keeps me coming back for more. I just love the subtle nutty flavor from the avocados, with just a hint of sweetness that the caramelized shallots have to offer. Coupled with the sharp saltiness of the parmesan and prosciutto, this dish is a total winner! Plus, you can make it in less than 15 minutes, which is definitely a win in my book!
With the prices of avocado currently sky rocketing, you may be able to appreciate this recipe more because it allows you to get a lot of bang for your buck. You are only using 2 avocados for the whole dish. I’ve gotten away with making this dish with only 1 avocado before, but the sauce is a little thinner. In my opinion, 2 avocados makes the sauce just right!
Does this dish turn brown?
After a while (about 3 to 4 hours) after being exposed to the air, yes, this dish will start to brown due to the avocados. So, while this is also a great dish to serve at room temperature for a gathering. You really need to be mindful of how long you have it out. The darkening of color will let you know that it’s on its way to turning brown.
Avocado Bucatini with Shallots and Prosciutto
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Ingredients
12oz pack of bucatini pasta
1c pasta water
2 large avocados
1 cup shredded parmesan
4–6 sliced shallots
3–6oz of prosciutto, sliced into strips
1tsp salt
1tsp pepper
Instructions
In a large pot, cook bucatini according to box instructions. While noodles are cooking, start working on the shallots and prosciutto.
In a medium non-stick skillet cook your sliced shallots until they have caramelized. Sit to the side.
In the same skillet over medium high heat, cook your sliced prosciutto until they are crispy. Be careful not to burn. Sit to the side.
Once pasta has finished cooking, scoop out a cup of pasta water to use when making the avocado sauce.
In a medium size bowl, mush two soft avocados with a fork. Add to pasta. Add a teaspoon of salt and a teaspoon of pepper. Mix with about 1/4c of the pasta water. You want sauce to coat the noodles evenly. It should almost be the consistency of cake batter. Continue to add a little bit of pasta water until you reach the consistency needed.
Pour avocado sauce over cooked bucatini. Add shredded Parmesan and 1/2 of your shallots. Mix well.
Add more salt and pepper if needed.
Top each serving with caramelized shallots, crispy prosciutto, and grated Parmesan.
If you enjoyed this recipe, then you may also enjoy my Asian Crack Zoodles with Beef or Mediterranean Pasta recipes.
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