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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)
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 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
Course: Main
Cuisine: American, Italian
Diet Gluten Free
Keyword: Paleo, vegetarian, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !