Sweet Potato Carbonara with Kale

Sweet Potato Carbonara with Kale

1 Review
From the EatingWell Kitchen

In this healthy carbonara recipe, “spiralized” sweet potato noodles take the place of traditional pasta. Kale is added for fiber, flavor and crunch, but any dark leafy green, such as spinach, chard or collards, would also be a nice addition.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 pounds sweet potatoes (about 2 large), peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 3 strips center-cut bacon, chopped
  • 2 cloves garlic, minced
  • 8 cups chopped kale

Preparation

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  1. Put a large pot of water on to boil.
  2. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of sweet potato "noodles."
  3. Add the noodles to the boiling water and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, 1½ to 2 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Add the reserved water, eggs, Parmesan, salt and pepper; gently toss with tongs until evenly coated.
  4. Heat oil in a large skillet over medium heat. Add bacon and cook, stirring often, until crisp. Add garlic and cook, stirring, until fragrant, about 1 minute. Add kale and cook, stirring, until wilted, about 2 minutes. Add the kale mixture to the noodles and gently toss to combine. Serve topped with a generous grinding of pepper.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 379 calories; 15 g fat(6 g sat); 7 g fiber; 47 g carbohydrates; 16 g protein; 78 mcg folate; 162 mg cholesterol; 14 g sugars; 0 g added sugars; 39,293 IU vitamin A; 68 mg vitamin C; 304 mg calcium; 3 mg iron; 734 mg sodium; 809 mg potassium
  • Nutrition Bonus: Vitamin A (786% daily value), Vitamin C (113% dv), Calcium (30% dv), Folate (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 2½ vegetable, 1 lean meat, ½ medium-fat meat, 1 fat

Reviews 1

June 02, 2017
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By: Stefanie J Unertl
In defense of the recipe, it's never a good idea to start one without actually reading through it first. That said, I don't know how the eggs were supposed to cook enough with just 1/4c of the boiling water. I ended up tossing the potato & egg mixture into the saute pan to make sure.
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