On a large plate, combine the avocado half, egg yolk, olive oil, and about half of the grated Parmesan cheese. Mash everything together with a fork until it forms a smooth, creamy paste.
Bring a pot of water to a boil, season with salt, and cook the spaghetti for 10 minutes.
Transfer the hot, cooked spaghetti directly onto the plate with the avocado paste. Toss well until the pasta is evenly coated in the creamy sauce.
In a small skillet over medium heat, fry the diced pancetta until crispy and the fat has rendered out.
Transfer the coated pasta to a clean serving bowl or plate. Top with the crispy pancetta, the remaining Parmesan cheese, and a pinch of chili threads for garnish.
Cook it hands-free.
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