Sweet Potato Carbonara with Kale

Sweet Potato Carbonara with Kale

EatingWell Test Kitchen

"In this healthy carbonara recipe, “spiralized” sweet potato noodles take the place of traditional pasta. Kale is added for fiber, flavor and crunch, but any dark leafy green, such as spinach, chard or collards, would also be a nice addition."
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Ingredients

40 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Put a large pot of water on to boil.
  2. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of sweet potato "noodles."
  3. Add the noodles to the boiling water and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 2 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Add the reserved water, eggs, Parmesan, salt and pepper; gently toss with tongs until evenly coated.
  4. Heat oil in a large skillet over medium heat. Add bacon and cook, stirring often, until crisp. Add garlic and cook, stirring, until fragrant, about 1 minute. Add kale and cook, stirring, until wilted, about 2 minutes. Add the kale mixture to the noodles and gently toss to combine. Serve topped with a generous grinding of pepper.

Footnotes

  • [EW-IMPORT][Ingredients]2 pounds sweet potatoes (about 2 large), peeled 3 large eggs, beaten 1 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground pepper, plus more for serving 1 tablespoon extra-virgin olive oil 3 strips center-cut bacon, chopped 2 cloves garlic, minced 8 cups chopped kale
  • [EW-IMPORT][Steps]1. Put a large pot of water on to boil. 2. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of sweet potato “noodles.” 3. Add the noodles to the boiling water and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 2 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Add the reserved water, eggs, Parmesan, salt and pepper; gently toss with tongs until evenly coated. 4. Heat oil in a large skillet over medium heat. Add bacon and cook, stirring often, until crisp. Add garlic and cook, stirring, until fragrant, about 1 minute. Add kale and cook, stirring, until wilted, about 2 minutes. Add the kale mixture to the noodles and gently toss to combine. Serve topped with a generous grinding of pepper.
  • [EW-IMPORT][RecipeText]Sweet Potato Carbonara with Kale Active: 40 minutes Total: 40 minutes In this healthy carbonara recipe, “spiralized” sweet potato noodles take the place of traditional pasta. Kale is added for fiber, flavor and crunch, but any dark leafy green, such as spinach, chard or collards, would also be a nice addition. 2 pounds sweet potatoes (about 2 large), peeled 3 large eggs, beaten 1 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground pepper, plus more for serving 1 tablespoon extra-virgin olive oil 3 strips center-cut bacon, chopped 2 cloves garlic, minced 8 cups chopped kale 1. Put a large pot of water on to boil. 2. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of sweet potato “noodles.” 3. Add the noodles to the boiling water and cook, very gently, stirring once or twice, until just starting to soften but not completely tender, 1 1
  • [EW-IMPORT][Nutrition]Calories 431, Fat 16g (sat 6g), Cholesterol 163mg, Carbs 54g, Total sugars 13g (added 0g), Protein 23g, Fiber 8g, Sodium 718mg, Potassium 1,298mg. Nutrition bonus: Vitamin A (989% daily value), Vitamin C (317% dv), Calcium (51% dv), Potassium (37% dv), Magnesium (30% dv), Iron (25% dv), Folate (19% dv), Zinc (18% dv), Vitamin B12 (16% dv).
  • [EW-IMPORT][ServingSize]about 1 3/4 cups
  • [EW-IMPORT][ServingActual]4 servings
  • [EW-IMPORT][AddedSugar]0
  • [EW-IMPORT][CarbServings]3
  • [EW-IMPORT][Exchanges]2 1/2 starch, 2 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1 fat
  • [EW-IMPORT][NutritionBonus]Vitamin A (989% daily value), Vitamin C (317% dv), Calcium (51% dv), Potassium (37% dv), Magnesium (30% dv), Iron (25% dv), Folate (19% dv), Zinc (18% dv), Vitamin B12 (16% dv)

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