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Sweet Potato Carbonara with Spinach & Mushrooms
Sweet Potato Carbonara with Spinach & Mushrooms
12 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: EatingWell Test Kitchen
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 12
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.
April 25, 2017
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.
April 23, 2017
By: Rose
Absolutely Disgusting! Was halfway through cooking this when I saw the other reviews. What a waste of ingredients
April 05, 2017
By: Ginette
Are you suppose to eat the eggs raw?? Nowhere does it mention how the eggs are suppose to cook. I realized this after I started making it, then had to cook everything in a frying pan. It tasted ok but the texture was awful!
January 29, 2017
By: J Howley
I read the reviews and took notice of the timings. For me it was the best use of a spiralized vegetable after courgette. Very nice, easy and full of floavour. Thanks.
January 07, 2017
By: jbenmom
Made a few changes. Used butternut squash instead of sweet potato - cook for 1 min max. Used two eggs and half the cheese to lighten it up. Good not great but a nice change.
October 08, 2016
By: Cubanita Chula Gonzalez
I did it myself and it was delicious
April 08, 2016
By: EatingWell User
Recipe looked good but not so much
I liked the mixture of the spinach and bacon and garlic but the spiral sweet potatoes added to it was not very good. It seemed like a good healthy recipe but it was not very tasteful. I would use the spinach, bacon and garlic mixture for something else maybe.
Pros: The spinach mixture is very good
Cons: The sweet potato not very good
April 06, 2016
By: EatingWell User
Amazing
This is a wonderful dinner - absolutely delicious
Pros: Taste, healthy
Cons: Don't overcooked the potato - I think 1 minute would be good
