8 oz. bacon, cooked crisp, drained and chopped
4 medium ripe avocados
1 medium shallot, minced
juice from 1 lime
1/4 cup extra virgin olive oil
salt and pepper to taste
1 lb pasta
12 cherry tomatoes, halved
1/4 cup fresh parsley, chopped
grated Pecorino cheese and hot chile flakes for the table
Remove skin and pit from avocado and place in a medium bowl. Mash the avocado flesh until semi smooth. Add the shallots, lime juice, olive oil, chopped bacon, salt and pepper. Mix well and cover with plastic wrap until needed. If storing more than one hour, refrigerate. Bring back to room temperature before tossing with pasta.
Cook the pasta until al dente and drain partially, not too well. Place in pasta bowl and toss avocado sauce with pasta, garnish with chopped parsley and halved cherry tomatoes. Pass cheese and hot chile flakes around table.
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