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Sweet Potato Carbonara with Spinach & Mushrooms
Sweet Potato Carbonara with Spinach & Mushrooms
20 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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- Put a large pot of water on to boil.
- 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."
- 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.
- 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
- 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: 2½
- Exchanges: 2 starch, ½ vegetable, ½ lean meat, ½ medium-fat meat, 1 fat
Reviews 20
October 16, 2018
By: rlocati1
We like the recipe a lot and make it with just maybe less cheese, and sometimes other types of noodles like butternut, but follow the general idea.
September 08, 2018
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
By: Teri Nowak
What about the raw eggs in this dish
March 03, 2018
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
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
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
By: Kevin Stensberg
this recipe is great!
September 08, 2017
By: terridigby
This was okay. Not a whole lot of flavor.
July 07, 2017
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.
