Spiralized sweet potato noodles with spinach and mushrooms adds a new twist to a traditional carbonara recipe.
Servings: 5 (click to scale)
- 2 lbs fresh sweet potatoes peeled
- 3 ea egg beaten
- 1 cup parmesan cheese grated
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp extra-virgin olive oil
- 3 ea bacon sliced
- 8 oz fresh button mushroom sliced
- 2 ea fresh garlic cloves minced
- 5 oz fresh baby spinach
- Put a large pot of water on to boil.
- Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of noodles.
- Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
- Heat oil in a large skillet over medium heat. Chop the bacon. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
Portion: 1 2/3 cup
Calories: 310kcal | Carbohydrates: 38g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Sodium: 590mg | Fiber: 6g | Sugar: 12g
© Meredith Corporation. All rights reserved. Used with permission.