This twist on the classic Spaghetti Carbonara recipe uses gluten free sweet potato noodles and goat cheese. Quick, easy and healthy!
Do the pasta
Do do do do do do do do do
Okay, I think it’s actually do the “hustle” AND, yes, I also started out the Buffalo Chicken potato poppers the SAME WAY.
BUT, I can’t help it. Fridays + a healthy spaghetti carbonara recipe just gets me in a happy mood. A I-wanna-do-all-the-old-school-dances kind of happy.
This gluten free pasta recipe. It’s like that dinner that you make and you are really excited that there’s leftovers BECAUSE you think it’ll be the E-Z-est lunch to pack your husband EVER, and you won’t have to go through ALL THE WORK of spreading mustard and exactly 2.2 slices of ham on bread.
Mr. FFF. He likes his sandwiches a certain way.
I also may have made that up.
BUT, then you actually go to eat aforementioned meal for dinner and you decide that, in fact, you WILL make the sandwich with 2.2 pieces of ham because you want ALL of this spaghetti carbonara recipe to YOURSELF.
And you might even just use 2.1 pieces of ham, because you’re feeling rebellious.
It’s also the kind of meal that you THINK you’re going to have leftovers but then you go to put aforementioned leftovers in a Tupperware and you just keep pick..pick…picking away until, WHOA, there isn’t any leftovers to put away.
I am just being hypothetical though. Definitely not speaking from experience or anything.
I probably don’t really need to tell you about the traditional spaghetti Carbonara recipe. It’s in every single restaurant on the planet earth and it involves eggs and bacon. It’s goooood.
BUT, have you ever invited goat cheese to you Noodley pasta part-izzle? (party) AND has the “noodley” component of the pasta shin-dig ever been sweet potato noodles?
No? Well, you are cordially invited to the sweet ‘tater and goat cheese soiree of the season my friends.
When Viviana Foods gave me the chance to try their Sweet Potato Fettuccine, I jumped at the chance. Gluten free pasta that tastes like my favorite ground-dwelling tot? Count me alllll over them!
You know what I also wanted all over them? This sauce. And by “sauce,” I really mean only 2 INGREDIENTS that are whisked up and turned into the most luscious, creamiest YUM that your taste buds will ever experience”
P.s: My autocorrect just changed “whisked” to “whiskey.” It’s Friday. It knows what’s up.
Before the rest of Friday whiskeys you away (Get it? I crack myself up) and you get all busy and forget about sweet tatery-creamy-cheese-oh-my-gosh-why-can’t-I-be-eating-this-rightnow-goodness…
HOLD IT RIGHT THUR. FORGET about tatery-creaymy-cheese-oh-my-gosh-why-can’t-I-be-eating-this-rightnow-goodness?
Who are you? How could you?
Make it NAOW.
Dat’s an order.
Sweet Potato Carbonara
- 4 Oz Sweet Potato Fettuccine
- 1/2 TbspOlive oil
- 4 Strips of Turkey Bacon
- 1 Large egg
- 2 Oz Goat Cheese 1/4 cup packed
- Chopped fresh parsley for garnish
- Bring a large potof salted water to a boil and cook the pasta according to package directions.
- Well the pasta cooks, heat the olive oil a large pan on medium/high heat. Cook the bacon until golden brown and crispy, about 1-3 minutes per side.
- Transfer the cooked bacon to a paper towel to blot off the excess oil, and then cut it up into small chunks. Place the bacon back into the pan that you cooked it in (with the heat off) and set aside.
- In a medium bowl, whisk together the egg and goat cheese until smooth and creamy.
- Once the noodles are done, drain and transfer back into the pot. Stir in the bacon pieces, and any of the residual oil left in the pain. Toss to disperse the bacon and coat the noodles with the oil.
- Quickly pour the cheese/egg mixture into the pot and stir until the mixture has slightly thickened and is evenly coating the noodles.
- Divide between two plates and season with salt, pepper and parsley.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
This post is not sponsored by Viviana Foods, but a thank you to them for providing me with the fettuccine for the recipe!
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