Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper Pasta

Serves: 24


1 1/2 lb. chopped onion
2 oz. unsalted butter
1/4 cup olive oil
1 lb. and 4 ounces pancetta, sliced 1/4-inch thick, cut in 1-inch, thin strips
3 quarts canned Italian tomatoes, chopped (with juice)
4 small, dried hot red pepper, chopped finely
As needed Salt, as needed
6 lb. penne or other short pasta
8 oz. grated Parmesan
4 oz. grated Pecorino Romano
14 California Avocados
2 Tbsp. lemon juice

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit