Sweet Potato Carbonara with Spinach & Mushrooms

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bacon

  Raw, cured pork

  1 strip or 12g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  ½ package (10 oz) or 142g

Directions

1. Bring a large pot of water to a boil.
2. Use a spiral vegetable slicer or julienne peeler to cut sweet potatoes into long, thin strands, yielding about 12 cups of noodles.
3. Cook the sweet potato noodles in boiling water, stirring occasionally, until they start to soften, about 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain and return the noodles to the pot off the heat.
4. In a bowl, combine eggs, Parmesan, salt, pepper, and the reserved cooking water. Pour over the noodles and gently toss with tongs until evenly coated.
5. Heat oil in a large skillet over medium heat. Add bacon and mushrooms, cooking until the liquid evaporates and the mushrooms begin to brown, about 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes.
6. Add the vegetable mixture to the noodles and toss to combine. Top with additional pepper if desired.

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