As many of you have now figured out, I go through stages of over-commitment in all facets of my life. This includes everything from my young teenage year(s) fantasizing about living in the south side of Chicago and excelling at hip-hop after watching Save the Last Dance, my three-month winter stint doing only Pure Barre, and now, my current obsession with spiralizing everything that can be turned into noodles. But hey, at least I keep you on your toes!
Let’s talk about the spiralizer. More than ever, I’m seeing the infiltration of zoodles, swoodles, and other veg alternatives in social media and the food blogs I follow. I finally made my own purchase this summer and I couldn’t be more pleased. As someone who constantly craves carbs, especially pasta, this is a completely awesome alternative that offers you the satisfaction of regular pasta with feeling like crap.
Sweet potato noodles, in particular, are my jam. You get so many noodles from one large sweet potato that you’re left ten times more full than you would if you’d cooked as wedges. Plus, it has a naturally sweet flavor that is so much more exciting than bland sauce-less pasta, which is why a simple recipe like carbonara paired with the sweet noodles is out-of-this world good.
Take my word for it. You’re going to make this recipe, and then you’re going to make it again the next night. This will partially be because you’ve made way too many swoodles for your dinner, and mostly because this recipe is the bomb.
- cooking spray
- 2 large (325g+) sweet potatoes, peeled, Blade C
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes
- 1/2 cup diced red onion
- 1 cup cubed pancetta (note: pancetta is a bit too fatty for me on a weeknight. I made this with slab bacon instead and it was still just as delicious!)
For the sauce:
- 2 eggs
- 1/2 cup grated parmesan cheese
- salt and pepper, to taste
- 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. (For spiralizer first-timers, I would just taste test. I let mine slightly brown on the bottom, but it is a bit of a guessing game based on what you like!)
- 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!