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Sweet Potato Carbonara - A Paleo and gluten-free budget-friendly dinner recipe that can satisfy a less-meat appetite, or have added meat for more.

Sweet Potato Carbonara

  • Author: Michele Spring
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop


Paleo and gluten-free, this sweet potato carbonara pasta will satisfy your craving for comfort food but in a much healthier way. Cheap and fast to make too!



  • 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


  1. Put a large pot of water on to boil.
  2. Using the spiralizer or julienne peeler, make your sweet potato noodles.
  3. 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.
  4. 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.
  5. 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.
  6. Add the bacon mushroom mixture to the pasta and toss.

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