Carbonara with Sweet Potato, Mushrooms and Spinach
This week uses a vegetable spiralizer, I have mentioned this kitchen gadget before I couldn’t be without it!
INGREDIENTS
- 2 pounds sweet potatoes, peeled
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 strips turkey bacon, chopped
- 1 8-ounce package sliced mushrooms
- 2 cloves garlic, minced
- 1 5-ounce package baby spinach
- Put a large pot of water on to boil.
- 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.”
- Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 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.
- 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.