This sweet potato carbonara is made spicy with some red pepper and sriracha for a great, noodle-less version of a classic pasta comfort food.
After a week off and far too many episodes of season 4 of The Walking Dead (we finished it last night).
Now I’m desperately researching how I can somehow find season 5 online to see what happens to them at Terminus <– how didn’t they see that coming?!
I finally got back into the kitchen yesterday afternoon to make this sweet potato carbonara.
I’ve had this recipe in my head for weeks now but day after day just kept going by and my couch, the wood stove and pretty Christmas tree just kept winning out. Aka: my laziness took over.
Carbonara is pure comfort food to me.
My mom used to make it very infrequently when we were kids and it was always such a treat.
It’s hard not to get excited about pasta + bacon + creamy eggy goodness.
On my first trip to Italy, I ordered it at a Venetian street-side restaurant overlooking the grand canal thinking it’d be the best carbonara of my life only to be seriously disappointed in how it compared to mom’s.
I can’t even explain what it lacked, it just didn’t even come close to the carbonara I knew and loved.
So with this version, that’s what I wanted to achieve.
All the creamy comfort (with the fresh pop of parsley – my favorite) with a little less of the carb overload because let’s be honest, no one can actually eat just 1 serving size of pasta, it’s more like 3.
My beloved julienne peeler came out and 5 minutes later I had noodled the heck out of probably the largest sweet potato I’ve ever seen.
Tossed with eggs, milk, parmesan, bacon and some spice (not original to mom’s version, but who doesn’t love some spice?), this sweet potato carbonara became exactly what I’d been dreaming up in my head for the last couple weeks.
Glad I finally got off the couch to make it.
Love This Recipe For Spicy Sweet Potato Carbonara?
Try other sweet potato recipes like Harissa Sweet Potato Hash, Cherry Lentil Turkey Sausage Stuffed Sweet Potatoes and Shrimp Caesar Salad Stuffed Sweet Potatoes.
- Heat a large skillet over medium-high heat. Once hot, add bacon and cook until crisp.
- Reduce heat to medium, add shallots and cook for about 2-3 minutes until softened.
- Add garlic and red pepper flakes, cook 1 more minute and turn off heat.
- Bring a large pot of water to a boil. Add sweet potato noodles to the pot once boiling and cook for about 5 minutes until soft.
- While sweet potato noodles cook, whisk together the eggs, milk, sriracha and parmesan in a small bowl.
- Drain the sweet potatoes and return them to the pot.
- Immediately pour the egg mixture into the pot and toss with tongs until well coated. Make sure to do this quickly so the egg doesn't scramble. It should coat the noodles in a creamy sauce and will cook from the heat of the noodles.
- Add the bacon/shallot mixture and parsley to the noodles and toss again.
- Serve immediately with more parmesan and parsley for garnish.