Spicy Sweet Potato Carbonara
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.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1SERVING | Calories: 169kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g