I love the nutty and creamy taste of avocadoes. Thailand is only now getting into an avocado trend and you can find them a lot easier than before. There are also Thai-grown avocadoes from Chiangmai. I would love it if Jaycob will have a taste-bud of avocadoes so I prepared this dish to for him to try. It’s very simple to make and the recipe is suitable for babies. I am substituting bacon with fresh pork to avoid using processed meat with lots of sodium.
5oz sliced pork loin
8oz of spaghetti pasta
100ml fresh milk
1 large clove of garlic
2 tbsp grated parmesan cheese
sea salt and black pepper
Blend together 1 avocado with 100 ml of milk, 1 clove of garlic, a pinch of salt, and a squeeze of lemon juice.
Cook your spaghetti in boiling water for 10-12 minutes.
Slice your pork loin (or bacon) into thin strips and fry them until done.
With your cooked pasta in a bowl, add the avocado sauce, grated parmesan cheese, bacon, and mix.
Season with salt and pepper and enjoy!
1 – Making the Sauce- It reminds me of making pesto sauce. It’s very easy. Cut one large avocado in half and add both halves into the blender. Add 1 large clove of garlic, 100ml of fresh milk, and a pinch of sea salt. Add milk as needed, the consistency should resemble mayonaise.
2 – Lemon Juice – Squeeze some lemon juice, minding the seeds, into the blender. Not only will this give it a fresh zesty taste, the vitamin C will prevent it from oxidizing and turning brown.
2 – Cook Spaghetti – Add one serving (about 8oz.) of spaghetti to boiling water and cook for about 10-12 minutes, or until it’s soft.
3 – Cook the bacon – Because bacon is processed and contains high amounts of sodium, I’m going for fresh pork sir loin with fat. Slice the pork into thin strips and fry them until done.
4 – Add your avocado sauce to spaghetti – Add the ready avocado sauce to your cooked spaghetti, add your cooked bacon, and grated parmesan cheese.
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