This is a modern and delicious twist on the pasta heavy carbonara. You can adapt any dish to include a spiralized addition. The spiralized potatoes in this recipe are a great addition while keeping the yummy carbonara flavor. —Paige
Lbs. Yukon Gold Potatoes, cut in half and spiralized using the spaghetti blade
Large Eggs- room temp
Shredded pecorino Romano, plus additional for serving
Coarsely Ground Pepper
3 1/2 ounces
Pancetta or bacon small diced
In This Recipe
In a mixing bowl, whisk together the whole eggs, egg yolks and pecorino and Parmesan. Season with a pinch of salt and black pepper.
Place a large non-stick skillet over medium-high heat. Add the pancetta or bacon and sauté until the fat just renders. Remove from skillet and set aside.
Leaving the rendered fat in the pan, return the same skillet back to medium heat and add in the potato noodles. Let cook, covered, for 7-10 minutes or until cooked through.
Remove potato noodles to a large bowl and vigorously toss with the egg and cheese mixture, until noodles are well coated and a creamy sauce is formed. Add the cooked pancetta and top with more cheese to taste. Serve immediately.