This social food video cast a spell on me, Sweet Potato Carbonara. You may have seen it if you follow Eating Well on Face Book. I made it Saturday evening but I had to make two versions, one for me and one for the hubs. He is not a sweet potato man. I made him a traditional Carbonara.
We do get suckered in by Face Books non-auditory autoplay killer content of food videos. With the success of food videos, meaning 2 billion views a month, other entities are looking at food videos in the same genre. I even caught, and I think I commented after I shared it, Martha Stewart trying to recreate recipes in that format – it did not work well. Tasty seems to have captured the essence of what viewers want to see, share, and taste. “The goal of content creators is to produce “thumb-stoppers”—videos with images so compelling that users will stop scrolling through their news feeds on their phones, even when there’s no sound.”(1)
With the advent of my new Spiralizer in my kitchen, I’m a little bound to trying out veggie dishes that would serve as main meals. I knew, since the hubby doesn’t like sweet potatoes, he needed a an original Carbonara with pasta. So I made two kinds.
Facts: I certainly do not have the length of time for cooking the potato noodles down, and the taste of the Sweet Potato Carbonara was a little blah. I would call it a side dish. The hub’s dinner on the other hand, excellent. I used linguine and parsley with his instead of sweet potato and spinach with mine.
BTW, this doesn’t mean I give up, I just have to try it again.
Print Version: 2016 Carbonara Pasta and Sweet Potato Noodles
- 1 tablespoon Bertolli extra light olive oil
- 3 strips Andy’s Deli Smoked Cooked Bacon, sliced then cut into 1/4″ sprips
- 1/2 leek, cleaned and thinly sliced
- 1/2 8-ounce package mushrooms, sliced
- 4 cloves garlic, minced and split
- 2 extra large large eggs, split
- 1/4 cup fresh flat leaf parsley, chopped
- 1/2 cup grated Romano cheese, split
- 1/2 teaspoon salt, split
- 1/2 teaspoon ground pepper, split
- 1 sweet potato, washed and spiralized
- 1 cup spinach, washed
- 3/4 inch round of linguine
Start your water boiling for the pasta and one pot for the sweet potato noodles. The pasta takes longer, so cook to instructions. When done, save a ladle of pasta water, then drain. When your Carbonara sauce is almost completely done, cook the sweet potato noodles for 1 1/2 minutes to 3 minutes. Use a timer. Save a ladle of water from each pot.
Heat oil in a large skillet over medium heat. Add bacon, mushrooms, and leeks and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook about 1 minute. Add parsley.
Now split the mixture keeping the regular Carbonara in one pan and the Sweet Potato in a different pan. The regular Carbonara with pasta sauce is done. To the sweet potato Carbonara add the spinach and cook, stirring, until wilted, 1 to 2 minutes.
For each sauce, mix separately: in a small bowl, beat 1 egg, then add 1/2 the Romano cheese, half the salt and pepper.
Add the drained pasta to the original Carbonara mixture. Mix it up. Then add the egg mixture and combine. Add the pasta water to make the sauce smooth.
Add the drained sweet potato noodles to the second mixture. Mix it up, then add the egg mixture and combine. Use the sweet potato water in as needed to make the sauce smooth.
1. Shields, Mike. “Food Videos Rule on Face Book.” Wall Street Journal. Wall Street Journal, 11 Nov. 2015. Web. 3 Apr. 2016. <http://www.wsj.com/articles/food-videos-rule-on-facebook-1448276400>.