Spiralized Sweet Potato Carbonara

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 tsp or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Onions

  Raw

  ½ cup, chopped or 80g

• Bacon

  Raw, cured pork

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Spiralize sweet potato or carefully use a peeler to cut into noodles; set aside.
2. 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.
3. 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.
4. Cook the onion for 2-3 minutes or until it begins to soften and then add in the bacon cubes. Cook, stirring often, until cooked through, about 5 minutes.
5. While the bacon 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.
6. Once the noodles are done, add to the skillet with the bacon, toss to combine and then turn off the heat.
7. 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.
8. Serve into bowls and enjoy!

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