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Sweet Potato Carbonara -

Sweet Potato Carbonara

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Course: Main Course
Cuisine: Italian, Modern Australian
Keyword: Pasta, Sweet Potato
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven grill
  • Baking tray
  • Pot
  • Stovetop

Ingredients

  • 1 tablespoon salt
  • 1 sweet potato medium
  • ½ bunch spring onion
  • 200 g streaky bacon
  • 5 eggs
  • 120 g parmesan 140 g total for the recipe
  • ¼ teaspoon black pepper
  • 350 g spaghetti or bucatini
  • 2 tablespoon pasta water
  • 20 g parmesan 140 g total for the recipe

Instructions

  • Preheat your oven to 200 C and prepare a large baking tray.
    Preheat your oven to 200 C and prepare a large baking tray.
  • Put a large pot of salted water on to boil.
    1 tablespoon salt
    Put a large pot of salted water on to boil.
  • Peel and chop sweet potato into 2 cm cubes. Trim spring onions and slice into 3 cm slices. Slice bacon into 1 cm slices. Place everything on the baking tray and place in the oven for 16 minutes (set a timer).
    ½ bunch spring onion, 200 g streaky bacon, 1 sweet potato
    Peel and chop sweet potato into 2 cm cubes. Trim spring onions and slice into 3 cm slices. Slice bacon into 1 cm slices. Place everything on the baking tray and place in the oven for 16 minutes (set a timer).
  • Crack eggs into a bowl. Finely grate in parmesan. Season with pepper and mix well (option to skip the pepper for kids). It should look like a thick yellow sauce.
    5 eggs, 120 g parmesan, ¼ teaspoon black pepper
    Crack eggs into a bowl, finely grate parmesan into the bowl, season with pepper and mix well. It should look like a thick yellow sauce.
  • Once the water is boiling, add pasta and cook until al dente according to packet instructions.
    350 g spaghetti
    Once the water is boiling, add pasta and cook until al dente according to packet instructions.
  • After 16 mins in the oven, remove the tray and mix everything. Turn on your grill and place the tray under it for 3 mins to crisp up, then remove.
    Once the timer for the oven goes, turn on your grill (broiler), remove the tray of bacon and veggies from the oven and give a good mix, then return to the grill for a further 3 minutes to crisp up, then remove from the grill and set aside a few bits of bacon to top your pasta dish later.
  • Once the pasta is ready, scoop out a cup of pasta water, then drain. Return pasta to the pot over low heat. Add sweet potato, green onions and most of the bacon (reserve a few pieces to serve).
    1 sweet potato, ½ bunch spring onion
    Once the pasta is ready, scoop out a cup of pasta water, then drain. Return pasta to the pot over low heat, along with the cooked bacon, sweet potato and spring onions.
  • Mix a spoonful of pasta water into the egg mixture and mix. Remove the pasta pot from heat and pour in the egg mixture, stirring continuously. The egg will become a thick sauce in the residual heat of the pasta. If not thickening, place over low heat.
    2 tablespoon pasta water
    Mix a spoonful of pasta water into the egg mixture and mix well. Turn off the heat under the pot (and move to a cool place if you’ve got an electric stovetop), and pour the parmesan egg mixture into the pasta mixture and stir continuously, so the egg cooks in the residual heat of the pasta. TIP: Don’t have your pot too hot or you will end up with scrambled eggs. The idea is to form a thick custard. If your egg isn’t thickening the pasta may have cooled too much, so place the pot back over very low heat and stir stir stir. If your sauce is too thick add a little more pasta water.
  • Use tongs and a ladle to spin your pasta into nests and serve in bowls, topped with reserved bacon and parmesan.
    Small kids may prefer pasta sliced up.
    20 g parmesan
    Sweet Potato Carbonara - Use a fork and ladle to spin your pasta into nests and serve in bowls, topping with reserved bacon and a light dusting of parmesan.

Video

Notes

Nutrition

Calories: 824kcal | Carbohydrates: 79g | Protein: 49g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 278mg | Sodium: 3285mg | Potassium: 753mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8635IU | Vitamin C: 2mg | Calcium: 490mg | Iron: 3mg