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.

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.

This sweet potato carbonara is made spicy with some red pepper and sriracha.

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.

This sweet potato carbonara makes for a great, noodle-less version of a classic pasta comfort food.

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 HashCherry Lentil Turkey Sausage Stuffed Sweet Potatoes and Shrimp Caesar Salad Stuffed Sweet Potatoes.

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4.50 from 2 votes

Spicy Sweet Potato Carbonara

Servings: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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.


  • 1 large sweet potato, peeled and cut into noodles with a julienne peeler or spiralizer
  • 4 slices bacon, chopped
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon sriracha
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped parsley


  • 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.


Serving: 1SERVINGCalories: 169kcalCarbohydrates: 2gProtein: 9gFat: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Carbonara is a favorite here….it’s fast and so amazing! Sweet potatoes are such a fantastic idea and I bet those flavors just go soooooo well together. Can’t wait to try this!

  2. I feel like racing to the kitchen to make this, but it will have to wait until dinner…OK, maybe lunch. Thanks for this inventive twist on one of my favorites. I particularly like the addition of a little heat!

  3. OMGosh – this looks sssooo comforting! Pinning so that I can make this later – I must have it!

  4. This looks fabulous Gina! I love the sweetness of the sweet potatoes with the creamy richness!

  5. My kids call it “bacon and egg breakfast spaghetti” and request it often. Thankfully, I live very close to a Pastosa Ravioli, and I can get fresh papardelle and parm. (well, freshly aged?) I kinda want to fry slices of sp in the bacon fat and make the sauce for this. is that weird?

  6. oh my gawd, love this spin on pasta carbonara!! because, uh yes, I always overdo it when it comes to pasta. . love this!