By: Brian Varbel
My wife and I thought this was excellent. We followed the advice and only cooked the sweet potatoes for 1 minute, but I think it could have gone 1.5 to 2 minutes. The texture was light and there was a gentle bite to it which was nice. I didn't have parmesean to grate, so I used Parmesean Romano already grated in a container. We made sure to whip up the egg, cheese, and water mixture before we drained the noodles and then quickly poured it over the very hot noodles and tossed so that the egg would be fully cooked. I probably added a bit more spinach because I eyeballed it, and I know I added double the garlic. The recipe as is written is perfect. We will definitely make again.