Sweet Potato Carbonara

This sweet potato carbonara pasta will satisfy your craving for comfort food but in a much healthier way. Cheap and fast to make too! Paleo, Whole30, and gluten-free, and a Stage 2 AIP Reintroduction (due to the whole egg).

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 326kcal

Ingredients

2 pounds Sweet Potatoes peeled
2 eggs yolks + 1 full egg beaten
1/4 tsp Sea Salt
1/4 tsp Ground Pepper
3 slices Bacon chopped
8 oz Crimini Mushrooms sliced
2 cloves Garlic minced
2 cups Baby Spinach

Instructions

Put a large pot of water on to boil.
Using the spiralizer or julienne peeler, make your sweet potato noodles.
Heat a skillet or cast iron pan over medium heat and add the bacon. After a minute, add the mushrooms and cook, stirring often, until the bacon has browned and the mushrooms no longer have any liquid, about 6 minutes. Add the garlic to the pan with the mushrooms and bacon and cook, stirring, for 1 minute. Add the spinach and stir until wilted, 1 to 2 minutes. Remove the pan from the heat.
Cook the sweet potatoes in the boiling water until just starting to soften – about 3 minutes. Reserve about 1/4 cup of the cooking liquid and then drain the noodles. Turn off the heat.
Return the noodles to the pan. Mix the eggs, salt, pepper, and reserved water in a bowl and then pour over the noodles and gently toss until evenly coated.
Add the bacon mushroom mixture to the pasta and toss.

Nutrition