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California Carbonara

Chef: Ruben Beltran

Position: Executive Chef, Dallas Cowboys. Frisco, Texas

Instagram: @Osobear_c10

How did you get started?

When I was growing up, I cooked for my siblings - my parents were always working, so I had to step in and cook. After high school, I spent 6 years in the Army, with 4 years of deployment. Food is my passion, so I paid for culinary school with the money I made in the Army.

What was your first position?

I started as a Lead Line Cook Supervisor of Bacaro LA in Los Angeles. I learned so much from this position and afterward, I spent nearly a decade honing my skills across Michelin-starred restaurants in California.

I am currently the Executive Chef, Dallas Cowboys in Frisco, Texas


The story behind the dish:

The depth and robustness of flavor in this dish reminds me of the time I did a cooking interview. I nailed the interview and secured my current role as Executive Chef for the Dallas Cowboys.

California Carbonara

What you need:

  • Measuring spoons

  • Measuring cup

  • Large pot

  • Large skillet

  • Chef’s knife

  • Cutting board

  • Cheese grater

  • Large bowl

  • Slotted spoon

  • Blender

  • Colander

  • Tongs

  • Paper towels

  • Medium or large plate


  • 8 ounces dry spaghetti

  • 1 ripe California Avocado, peeled, pitted and sliced

  • 1 tablespoon lemon juice

  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 2 ounces bacon, sliced into small strips

  • 2 garlic cloves, finely chopped

  • 1 ripe California Avocado, peeled, pitted and sliced

  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

  • 2 tablespoons chopped parsley, plus more for sprinkling


  • Bring a large pot of salted water to a boil, add the spaghetti and cook until just al dente (about 9 minutes).

  • While you’re waiting for the water to boil, prepare the sauce:

  • Blend sliced avocado, lemon juice, Parmesan cheese, a pinch of salt and several turns of black pepper. Set aside.

  • Warm olive oil in a large skillet over medium heat, then add the bacon and cook until crispy (about 4 to 5 minutes).

  • Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate.

  • Add the garlic and cook until fragrant and lightly golden (about 1 minute).

  • At this point, if the pasta isn't done cooking, take the skillet off the heat. Return the skillet over medium heat 1 minute before the pasta is done.

  • Drain the pasta well, reserving 1/2 cup of the starchy cooking water.

  • Add spaghetti to the skillet with the garlic and cook for 2 minutes, tossing to coat in the bacon fat.

  • Add 2 tablespoons of cooking liquid to the blender and blend until smooth, scraping down the sides as needed. Add a little bit more liquid if needed.

  • Season to taste with extra salt and pepper.

  • Pour the contents of the skillet into a large bowl along with the avocado sauce and using tongs, toss and stir to combine.

  • Drizzle more starchy liquid in as you are stirring to thin out the sauce if needed. The spaghetti should be evenly coated in the sauce, but you shouldn't see liquid pooling in the bottom of the bowl.

  • Stir in chopped parsley.

  • Season to taste with salt and pepper (this dish can take a lot of pepper).

I'll never give it up, no matter what virus or financial crash or anything of the sort happens. I was made for this and I proudly wear my title as Chef

Please comment, like, or share! Let's hear your story!

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