The following Spicy Sweet Potato Carbonara post was originally written by Gina Matsoukas of Running to the Kitchen, who is part of POPSUGAR Select Fitness.
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, and 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 ¡ª my favorite) with a little less of the carb overload because let’s be honest, no one can actually eat just one serving size of pasta, it’s more like three.
My beloved julienne peeler came out and five 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.
1 large sweet potato, peeled and cut into noodles with a julienne peeler or spiralizer4 slices bacon, chopped2 shallots, minced3 cloves garlic, minced1/2 teaspoon red pepper flakes2 eggs2 tablespoons milk1 tablespoon sriracha1/2 cup parmesan cheese, grated1/4 cup parsley, chopped