Author Notes
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
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Ingredients
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2
Lbs. Yukon Gold Potatoes, cut in half and spiralized using the spaghetti blade
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2
Large Eggs- room temp
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2
Egg Yolks
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1/3 cup
Shredded pecorino Romano, plus additional for serving
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1/3 cup
Grated Parmesan
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Coarsely Ground Pepper
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3 1/2 ounces
Pancetta or bacon small diced
Directions
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In a mixing bowl, whisk together the whole eggs, egg yolks and pecorino and Parmesan. Season with a pinch of salt and black pepper.
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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.
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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.
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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.
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