This post has been refreshed with new photographs and a printable version of the recipe is available here.
Warning: This recipe makes generous use of pungent blue cheese, smoky bacon and bacon fat, onions, aromatic basil, fragrant garlic and creamy avocado. If strong flavors put you off, enjoy the pictures and skip the rest.
This is a simple blueprint for absolute happiness.
The formula is straightforward:
Pasta + (Crispy bacon + Bacon fat/onions + Gorgonzola + Avocado + Basil + Garlic) = Pure satisfaction
The combination is proof enough: perfectly ripe avocado, crisp bacon, onions sautéed in a touch of bacon fat, tangy Gorgonzola, garlic and freshly snipped basil tossed with hot al dente pasta and finished with a splash of red wine vinegar. The avocado melts into the pasta, creating a silky, light sauce. Trust me—this one forms its own sauce and it’s magical.
This has quickly become a favorite pasta dish. It delivers big flavor with minimal time at the stove, which is perfect for hot, humid days when you want something impressive without a lot of fuss.
If you’re not into blue cheese, this probably won’t change your mind—unless the word “bacon” wins you over, in which case welcome. But if Gorgonzola makes you eager, you’re likely already ready to jump to the recipe.
*A note: I may have once growled at my computer when someone wrote a long intro about a blue cheese popover that I wanted to try.
Before the recipe, a small digression: I have five little boys, and conversations at home often go like this:
Me: “Hey guys! Could you please unload the dishwasher? I could use help before dinner.”
Kids: “Which was your favorite assistant on Doctor Who?”
Me: “Um, Amy, I guess. Now can you get the dishwasher?”
Kids: “Did you know I can do this with my eyelids?”
Me: “Stop it.”
Kids: “Can we run around the house naked?”
Me: “Dishwasher.”
Kids: “Have you seen that snake I brought in? I lost him—he was huge!”
Me: “Eep!”
Kids: “I’m hungry. I can sing The Star-Spangled Banner like a robot in Pig Latin.”
Me: (Whimper)
If you complain about my tangents, you’d be depriving me of most adult conversation. Indulgence keeps me sane.
*Yes, some might say it’s too late when I use words like ‘yackety’ and ‘stanky’ in a food piece. To them I say—well, I’ll just keep cooking.
While we’re indulging, here are a few words about basil: I planted many varieties and now I have more basil than I know what to do with. Genovese basil is classic and lovely. I also have Ararat basil with purple stems and veins, and a tender Sweet Dani basil propagated from a friend’s windowsill clipping. Basil shines in this dish, and having an abundance of fresh leaves inspired this recipe.
One more tip: avocado discolors quickly once cut. For the best presentation, enjoy this pasta the day you make it. Leftovers still taste great, but they won’t look as fresh.
For a printer-friendly version of the recipe without photos, click here.
Bacon, Gorgonzola, Avocado and Basil Pasta
Ingredients:
- 1 pound uncooked small-shaped pasta (fusilli, farfalle, penne, etc.)
- 1 pound bacon, sliced into 1/2″ strips
- 2 small cooking onions, halved and thinly sliced
- 1 very ripe avocado, peeled and pitted
- 1/2 cup lightly packed basil leaves, snipped or thinly sliced
- 1/2 cup crumbled Gorgonzola cheese
- 2 cloves garlic, minced (or 1 teaspoon garlic paste)
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Bring a gallon of water to a rolling boil in a large stockpot. Salt the water and add the pasta. Cook until al dente according to package directions.
In a large, heavy-bottomed skillet over medium heat, cook the bacon, stirring occasionally, until crisp. Transfer the bacon with a slotted spoon to a paper towel–lined plate. Reserve about 2 teaspoons of bacon fat in the pan and pour the rest into a jar to refrigerate for future use.
Return the pan to medium heat, add the onions with a pinch of salt and cook, stirring frequently, until tender and golden, about 5 minutes. Transfer the onions to a large mixing bowl.
Sprinkle the lemon juice over the avocado halves, then coarsely chop the avocado and add it to the bowl with the onions. Stir to combine. Add the red wine vinegar, garlic, and all but 2 tablespoons each of the crispy bacon, snipped basil and Gorgonzola. Stir well to create a creamy, chunky sauce.
Drain the pasta and add it to the avocado mixture. Gently but thoroughly toss to coat the pasta. Taste and adjust seasoning with salt and pepper. Top with the reserved basil, bacon and Gorgonzola. Serve warm or at room temperature.
Enjoy—and keep growing that basil.