Low Carb Sweet Potato Carbonara

Okay you guys, I’m not claiming this recipe to be particularly healthy… is that even possible for a Carbonara? Sure, you could cut back on the heavy cream and switch for milk… but don’t. That’s the best part! So if you’re not wanting to chintz on the sauce, how can you make a carbonara a little more guilt free? Well, the highest carb and calorie count comes from the noodles. There are a few different substitutes for pasta out there, one being spaghetti squash, but I recently came across this idea to use sweet potatoes, and man is it good! Pasta has always been a flavorless base for my toppings, but using sweet potatoes, now my base is adding flavor to the entrée. So lets get real here…by using sweet potatoes instead of regular pasta you are cutting down on the carbs, and calories by almost half. There are only about 110 calories in 1 cup of sweet potato pasta, versus over 200 calories in 1 cup of pasta! That’ll make a huge difference – especially since there is no such thing as having only one serving…

So now that we are feeling a little healthier about our carb and calorie intake, lets talk sauce. You literally CANNOT go wrong with heavy cream and bacon – it’s the classic carbonara flavor. This is one of those recipes that you could make once a week for your family and they won’t get sick of it. Including your kids (practically impossible). It so sooo yummy, and quick to make!

Okay so you’ve ran into a problem with this recipe… Don’t have a spiralizer? Maybe look into getting a Julienne peeler. It’s like a fancy hand potato peeler that will cut your potato into nice noodle like strips, at a fraction of the cost.

Lastly, make sure to have some extra Parmesan cheese to top it off with!

Take my advice: If anyone ever tells you that you put too much Parmesan cheese on your pasta. Stop talking to them. You don’t need that kind of negativity in your life.

Juuuusst kidding… (No, but really).


Low Carb Sweet Potato Carbonara

makes 4 serving


3 lbs sweet potatoes, peeled

2 tbsp extra-virgin olive oil

3/4 tsp freshly cracked black pepper

1/2 tsp salt

2 slices thick-cut bacon, diced

3 tbsp heavy cream

2 whole eggs plus 2 yolks

1/4 cup grated parmesan

1/4 cup chopped parsley


Heat oven to 400 degrees. Peel sweet potatoes and trim ends. Using a spiralizer spiral cut with a small to medium blade. Toss with oil and 1/4 tsp salt and pepper. Place on 2 rimmed baking sheet and roast for 12 minutes, stirring once.

In a large skillet, cook bacon in medium to high heat until crispy, about 5 minutes.Add the heavy cream and cook it until hot or boiling. Next add sweet potato noddles and toss gently; reduce the heat to low simmering. Next In a bowl, whisk whole eggs, yolk, cheese, parsley, 1/2 tsp pepper and 1/4 tsp salt. Then slowly pour egg mixture into skillet, stirring constant to cook eggs but keep them from scrambling as much as possible. Serve Immediately.

Low Carb Sweet Potato Carbonara
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