by Caitlin Saniga
- 16 ounces perciatelli (linguine and fettuccine also work)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 ripe avocados, peeled and cubed
Prepare the pasta according to package directions, drain and set aside.
Melt the butter over medium heat in the empty pasta pan, then add the garlic and saute until fragrant, 10-15 seconds. Add the cream, salt, pepper and 1/4 cup Parmesan, and gently whisk to combine. Cook over medium heat, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Add the pasta and avocado, and toss to coat.
Divide the pasta among four bowls and top with the remaining Parmesan cheese. Serve warm.
Makes 4 servings.
Recipe adapted form: Beard on Pasta