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
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.