Sweet Potato Noodle Carbonara
Try this Sweet Potato Noodle Carbonara recipe, or contribute your own.
Try this Sweet Potato Noodle Carbonara recipe, or contribute your own.
- 2 eggs
- salt and pepper to taste
- for the sauce:
- 1/2 cup grated parmesan cheese
- cooking spray
- 1/4 cup diced red onion
- 1/3 cup grated parmesan cheese
- 1 tbsp olive oil
- pepper to taste
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 large garlic clove minced
- 1/4 tsp red pepper flakes
- 2 large (325g+) sweet potatoes peeled, blade c
- 1/2 cup diced red onion
- 1 cup cubed pancetta
- 1/2 cup cubed pancetta
- 2 whole large eggs
- 3 medium zucchinis blade c
- Carbohydrate 7.05914609774649 g
- Cholesterol 11.6166666783468 mg
- Fat 6.16115078687834 g
- Fiber 0.62828070300467 g
- Protein 6.5302148958372 g
- Saturated Fat 2.51358605612058 g
- Serving Size 1 1 Serving (107g)
- Sodium 243.781491582476 mg
- Sugar 6.43086539474182 g
- Trans Fat 0.293058190696598 g
- Calories 108 calories
Step-by-step
- Place a large skillet over medium heat and coat with cooking spray. Add in your sweet potato noodles and cook for about 5-7 minutes, tossing frequently, or until noodles are cooked to your preference.
- In a separate skillet (while you cook the sweet potato noodles), add another large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30 seconds and then add in the onion. Cook the onion for 2-3 minutes or until it begins to soften and then add in the pancetta cubes. Cook, stirring often, until cooked through, about 5 minutes.
- While the pancetta and noodles are cooking, combine the eggs and parmesan cheese in a bowl and whisk together until not very clumpy. Season with the salt and pepper and set aside.
- Once the noodles are done, add to the skillet with the pancetta, toss to combine and then turn off the heat.
- Slowly, pour in the sauce, stirring constantly, over the noodles. It's important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles. Use as much sauce as you want until the pasta has enough sauce for your preference.
- Serve into bowls and enjoy!
- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30 seconds, add in the onion and cook for 2-3 minutes or until the onion softens. Then, add in the pancetta cubes. Cook, stirring often, until cooked through, about 5 minutes.
- Once the pancetta is done cooking, add a medium skillet over medium heat and crack over two eggs. Let them cook until the egg whites set.
- While your eggs are cooking, add the zucchini noodles to the pancetta, season with pepper and toss to combine. Stirring frequently, let cook for about 2-3 minutes and then add in the parmesan cheese. Toss the noodles with the cheese and then plate into bowls. Top each bowl with one of the eggs. Enjoy!
Unlike classic Roman carbonara, which relies strictly on long strands of dry semolina pasta like spaghetti or bucatini, this variation swaps out wheat for spiralized root vegetables and zucchini. Traditional carbonara uses no cream, relying entirely on the emulsion formed by rendered pork fat, starchy cooking water, and raw eggs. Heat management dictates success here, because eggs coagulate into scrambled curds if exposed to temperatures exceeding 149 degrees Fahrenheit.
The Mechanics of Thermal Emulsification
Whisking grated Parmesan directly into whole eggs creates a thick slurry before it ever touches the pan. Pouring this mixture over the noodles off the heat prevents the protein strands in the eggs from tightening too rapidly. Constant stirring distributes the residual heat from the sweet potato noodles and pancetta evenly, yielding a glossy, clinging sauce without the need for heavy dairy. Pancetta renders slowly over medium heat during a five-minute window, releasing sufficient fat to coat the vegetables while garlic and red pepper flakes infuse the pan for precisely 30 seconds to release fat-soluble capsaicin and aromatics.Balancing Richness at the Table
Pairing this vegetable-forward carbonara with a bright, high-acid green salad dressed simply in lemon juice cuts through the intense salinity of the cured pancetta and the natural sweetness of the root vegetables. Acidity acts as a palate cleanser against the dense, fat-laden cheese sauce.
