Sweet Potato and Mushroom Carbonara

3.3 – 3 reviews • Main Dish

Ingredients

1 1/2 pounds sweet potatoes
6 slices bacon
One 8-ounce package cremini mushrooms, cleaned, stemmed and sliced (about 2 1/2 cups sliced)
2 cups baby kale
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1/2 cup grated Parmesan, plus more for garnish
4 large eggs
Chopped chives or fresh parsley leaves, for serving

Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of “noodles.” Cut the noodles with scissors to make 8- to 10-inch pieces.
Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and sauté until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften.
Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to “steam” the noodles.
Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon.
Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley.