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

  Low sodium

  1 cup, grated or 100g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• 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. Put a large pot of water on to boil.
2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”
3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper, and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
5. Recipe inspired by: http://www.eatingwell.com/recipes/sweet_potato_carbonara_spinach_mushrooms.html?socsrc=ewfb0330165

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