Sweet Potato Carbonara with Spinach & Mushrooms

Sweet Potato Carbonara with Spinach & Mushrooms

16 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 16

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.
April 23, 2017
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By: Rose
Absolutely Disgusting! Was halfway through cooking this when I saw the other reviews. What a waste of ingredients
April 05, 2017
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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
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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.
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