Sweet Potato Carbonara
Servings: 4 servings
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 eggs and black pepper)
- 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
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.
Calories: 330kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 134mgSodium: 442mgPotassium: 1188mgFiber: 8gSugar: 11gVitamin A: 33767IUVitamin C: 10mgCalcium: 116mgIron: 3mg
Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !