It looks like pasta and cooks like pasta, but it is not! It’s spiralized sweet potatoes! Spiralizing vegetables has become very popular, but I wasn’t caught up on this new cooking trend until recently.
There are a few reasons. First, I do not like zucchini, and people were seemingly only captivated by spiralized summer squash. Second, it was one more thing for me to clean up. I bought a spiralizer with every intention of using it, but I never have. It is still in its box somewhere in my house. The truth is, I saw these ready-to-use sweet potato noodles in my grocery store and could not resist. I love sweet potatoes and I’m always looking for creative ways to prepare them, it was nearly too good to be true! If you’re busy like me or work full-time, buy the spiralized vegetables in your store, ready-made, no guilt necessary. If you love to spiralize, then feel free!
Whatever you choose, the quick pick-up or the extended prep, this recipe is a “must try”. The spiralized sweet potatoes are amazing because they disguise themselves as pasta and are the perfect alternative if you want to avoid carbs. I decided to use them in my interpretation of carbonara, which thoroughly satisfied my pasta craving. The only problem was trying to keep the noodles intact, they break apart quite easily. This time I did not succeed, (see picture above) But hey, practice makes perfect!
This dish turned out to be spectacular. Even my pasta-loving family thought it was crazy-good. You are going to love this recipe and I am sure you will be making it again and again.
This recipe will serve 4 people who will be delighted with this yummy, “looks like pasta, but is not” recipe!
Ingredients for Sweet Potato Noodles Carbonara with Spinach
2 large sweet potatoes, spiralized
2 tbsp. olive oil
2 garlic cloves, minced
1/2 cup shallots, chopped
1 cup cubed pancetta
2 large eggs
1/2 cup grated Parmesan cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Place a large pot of salted water over high heat until boiling.
Add the sweet potato noodles to the pot, turn heat to medium-high and let noodles cook for 1 1/2 to 2 minutes. You want the noodles tender, but not too soft.
Reserve 1/2 cup of potato water.
Drain the noodles and return them to the pot.
Add the eggs, Parmesan cheese, salt and pepper. (Try not to break the noodles, like I did!)
Pour in small amounts of reserved noodle water as needed. You want just enough to get the consistency you prefer and add as much as you need to cook the eggs through.. You may not need the full 1/2 cup of potato water for this.
Heat olive oil in a medium sized skillet over medium-heat.
Add the pancetta and cook, stirring frequently, until it is crisp.
Stir in the shallots and cook, until softened, about 2 minutes.
Add the garlic, and cook for 1 minute.
Place the spinach in the skillet and cook until it is just wilted, but still a bright green about 1 1/2 minutes.
Add the spinach mixture to the noodles and gently toss to combine (If you can, keep your noodles long and whole, I could not, but it still tasted great).
Transfer to a serving plate and serve warm.
It’s that simple!
