300 grams of spaghetti 1 teaspoon of olive oil 100 grams of chorizo (or salami or bacon) in small pieces 2 avocados 100 grams of Pardano cheese (grated) may also be a cheese of your choice Handful of basil (torn) Cook the spaghetti al dente. Heat the oil and fry the chorizo until crispy on a low setting. Keep aside. Spoon the avocado flesh and half of the cheese into a mixing bowl. Drain the spaghetti and keep 200 millilitres of the cooking water aside. First pour half of this into the avocado and cheese and puree into a smooth creamy sauce. Season with salt and pepper. Spoon the avocado sauce with the chorizo through the spaghetti in the pan and stir for 1 minute on the lowest setting. Serve in deep plates and sprinkle with the basil, pepper and the rest of the cheese.
Delicious