Sweet Potato Carbonara with Spinach & Mushrooms

Sweet Potato Carbonara with Spinach & Mushrooms

19 Reviews
From: EatingWell Magazine, March/April 2016

Loaded with veggies, this spiralized sweet potato vegetable noodles recipe—our healthy take on a traditional carbonara recipe—achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.

Ingredients 5 servings

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  • 2 pounds sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 strips center-cut bacon, chopped
  • 1 8-ounce package sliced mushrooms
  • 2 cloves garlic, minced
  • 1 5-ounce package baby spinach

Preparation

  • Active

  • Ready In

  1. Put a large pot of water on to boil.
  2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."
  3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
  4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
  • Make Ahead Tip: Refrigerate the raw “noodles” (Step 2) for up to 1 day.
  • Equipment: Spiral vegetable slicer

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 312 calories; 12 g fat(4 g sat); 6 g fiber; 38 g carbohydrates; 15 g protein; 89 mcg folate; 130 mg cholesterol; 12 g sugars; 0 g added sugars; 31,536 IU vitamin A; 33 mg vitamin C; 235 mg calcium; 3 mg iron; 587 mg sodium; 818 mg potassium
  • Nutrition Bonus: Vitamin A (631% daily value), Vitamin C (55% dv), Calcium (24% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ vegetable, ½ lean meat, ½ medium-fat meat, 1 fat

Reviews 19

September 08, 2018
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By: Dave
This dish just didn't hit the "yummy" mark for us. It wasn't nasty and we did eat it (it was, after all, dinner) but it isn't one of those that we will make again.
July 02, 2018
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By: Teri Nowak
What about the raw eggs in this dish
March 03, 2018
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By: Donna G.
I thought this meal was very good and I will definitely make it again. I took previous reviewers advice and had all of my ingredients premeasured and ready to go because timing definitely is everything with this recipe. I cut the recipe in half using only one egg which cooked perfectly from the heat of the boiled potatoes and one large sweet potato and it turned out fine. I also cooked the potatoes for exactly two minutes from the time they hit the boiling water and they were perfect. I cut the recipe in half because my husband wants very little to do with spiralized anything but he dipped into my meal and said I need to make extra for him next time. So I guess he liked it too.
February 12, 2018
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By: Julie
I absolutely loved it! Do not over cook the sweet potato noodles as it changes the texture a bit. I added a little more garlic as I like it. but will definitely be doing this again!
October 13, 2017
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By: AJR
This was yummy with a few changes: -Cut out the eggs and 1/4c. water, and instead used a small amount of store bought alfredo sauce. Didn't measure it: just enough to make it gooey and yummy. -For more protein, added sliced pre-cooked and seasoned chicken strips. Threw those into the pan with the bacon and mushrooms. -I would suggest starting to pan fry the bacon alone before adding in the mushrooms. It was hard to control the cooking of the raw meat with the mushrooms mixed in right away.
October 05, 2017
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By: Kevin Stensberg
this recipe is great!
September 08, 2017
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By: terridigby
This was okay. Not a whole lot of flavor.
July 07, 2017
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By: KToom
I made this with zucchini noodles. Dish was just ok for me. My husband enjoyed it more and he is very picky. The sauce turned out weird. I thought the eggs turned out a little scrambled. I also thought it was not very flavorful. I will probably hunt for another recipe.
April 25, 2017
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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.
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