To make avocado preserve: Remove the flesh Avocado (2), and place in a bowl. Add Extra-Virgin Olive Oil (1/2 cup), Lemon Juice (1/4 cup), Chili Paste (1 tablespoon), Garlic Paste (1 teaspoon), and Salt (to taste).
Add Fresh Cilantro (1/2 cup), mash all ingredients coarsely together, then check/adjust seasoning.
Cook Fusilli Pasta (0.5 pound) al dente according to package directions. Drain, and reserve 1 cup of the pasta water.
Add 1 cup of the avocado preserve and Maggi Seasoning (1 splash) and mix well.
Add Pecorino Romano Cheese (1/4 cup).
Mix well, check and adjust seasoning if needed. If it's too dry, add some of the cooking water, top with more cheese. Add the Sambal (to taste) on top if desired.