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Sweet Potato Carbonara with Kale
“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.”
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
1Put a large pot of water on to boil.
2Using 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."
3Add 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.
4Heat 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.