Sweet Potato "Carbonara", Pancetta, Kale, Mushrooms
Let’s celebrate fall by enjoy one of your favorite dishes with an autumn twist! We're swapping traditional pasta for a nutrient dense sweet potato "noodle" for this spin on a classic recipe. Sweet potatoes contain fiber which plays an important role in maintaining gut health, lowering cholesterol and regulating blood sugar levels. Antioxidants are also found in sweet potatoes, helping to prevent oxidative stress and decrease inflammation. Both tasty and nutritious, this recipe is sure to please!
Looking for more root vegetable flip recipes:
Lentil Sloppy Joe Stuffed Sweet Potato
Sweet Potato "Crostini," Pear, Goat Cheese, Fig
Butternut Squash Spaghetti, Cauliflower Cream Sauce
Sweet Potato "Carbonara", Pancetta, Kale, Mushrooms
Serving Size: 2 1/2 cups
Makes 4 servings
Ingredients
| 4 large eggs |
| 1/3 cup parmesan cheese, grated |
| 2 oz pancetta |
| 4 cups kale, chopped |
| 2 cups shiitake mushrooms, sliced |
| 1 tbsp garlic, thinly sliced |
| 3 quarts sweet potatoes, spiralized |
| 1/8 tsp black pepper |
| 1/8 tsp salt |
| 2 tbsp parmesan cheese, grated |
Instructions
1. In a metal mixing bowl, whisk together eggs and parmesan cheese.
2. Set-up a double boiler on the stove.
3. In a pan, render pancetta over medium heat until crispy. Add kale, mushrooms and garlic. Stir to coat with pancetta and pancetta renderings. Cook until kale and mushrooms are tender, about 2 minutes.
4. Quickly blanch spiralized sweet potatoes just until al dente; about 30-60 seconds in boiling water. Use a tongs to remove sweet potatoes and drain excess water.
5. In the double boiler, place bowl with eggs/parmesan mixture over the pot of boiling water and whisk vigorously until pale yellow and slightly thickened. NOTE: If eggs begin to scramble, quickly remove from pot and whisk vigorously, turn down heat, and return bowl to double boiler until thickened.
6. Once eggs are tempered (or heated to 160ºF if using unpasteurized eggs), add hot, blanched sweet potatoes, sautéed kale/mushroom mixture, salt and pepper to the bowl. Toss with tongs to combine. Egg/parmesan mixture should further thicken from the sweet potatoes and coat to make a sauce. Garnish with remaining parmesan cheese.
Nutrition Information per Serving: 410 calories, 13g fat, 5g saturated fat, 550mg sodium, 18g protein, 59g carbohydrates, 10g fiber, 17g sugar
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