Fettuccine with Cherry Tomatoes Avocado and Bacon
Indulge in the ultimate fusion of creamy, savory, and fresh flavors with this Fettuccine with Cherry Tomatoes, Avocado, and Bacon recipe—a quick and vibrant dinner perfect for busy weeknights. Tender fettuccine is tossed in a luxurious avocado-lemon sauce, while sweet cherry tomatoes add bursts of juiciness, complemented by the smoky crunch of crispy bacon. A hint of garlic and fresh basil elevate the dish to gourmet levels, while grated Parmesan cheese ties it all together for a velvety finish. Ready in just 30 minutes, this crowd-pleasing pasta dish is easy to prepare and packed with satisfying textures and bold, balanced flavors. Whether you're hosting a dinner party or whipping up a cozy weeknight meal, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1.5 cups cherry tomatoes
- 1 large ripe avocado
- 6 slices bacon
- 2 cloves garlic
- 2 tbsp olive oil
- 0.5 cup Parmesan cheese
- 1.5 tbsp lemon juice
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the bacon. Heat a large skillet over medium heat and cook the bacon slices until crispy, about 7-8 minutes. Remove the bacon from the skillet and allow to cool on a plate lined with paper towels. Once cool, crumble it into small pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon for flavor. Add the olive oil and minced garlic to the skillet, and sauté over medium heat for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet. Sauté for 3-4 minutes until they soften slightly and begin to release their juices. Season with a pinch of salt and pepper.
In a mixing bowl, mash the avocado with lemon juice and another pinch of salt until smooth and creamy.
Return the cooked fettuccine to the skillet with the cherry tomatoes. Toss to combine, adding a splash of the reserved pasta water to loosen the mixture if needed.
Turn off the heat and stir in the mashed avocado, crumbled bacon, and grated Parmesan cheese. Mix until everything is evenly coated.
Taste the pasta and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 19.2 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 527 mg | 41% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
