5 Servings 35 min Cook
2 Sweetpotato, 5" long Sweet Potato
3 Extra large Egg
1 Cup, grated Parmesan Cheese
1/4 Tsp Salt
1/4 Tsp, ground Pepper
1 Tbsp Olive Oil
1 Strip Bacon
1 Cup, whole Mushrooms
2 Cloves, minced Garlic
1/2 Package (10 oz) Spinach
Put a large pot of water on to boil.
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.
”
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.
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.
Recipe inspired by: http://www.
eatingwell.
com/recipes/sweet_potato_carbonara_spinach_mushrooms.
html?socsrc=ewfb0330165