Sweet Potato Carbonara
To celebrate one of her recent achievements, Cavita received from the "Gift Gods" a spiralizer. This kitchen ustensil transforms any hard vegetables or fruits in ribbons or spaghetti. This opens a new world of possibilities in cooking these vegetables and fruits as by shaping them like this, you are able to achieve new consistencies that would have not been possible to achieve otherwise. This recipe is the perfect example where an Italian classic is being revisited in a leaner way, replacing wheat spaghetti by sweet potato spaghetti !
The ingredients are given for 4 medium servings.
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INGREDIENTS
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2 large sweet potatoes
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1/4 cup of white onions sliced
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2 cloves of garlic minced
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4 slices of Genoa salami
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3 large eggs, beaten
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1 cup grated Parmesan cheese
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Pepper flakes
DIRECTIONS
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Wash and peel your sweet potatoes. Slice the ends to obtain flat surfaces and facilitate the use of the spiralizer. Depending on the size of the sweet potatoes, you may need to cut them in half so that they fit inside the spiralizer. Spiralize your sweet potatoes. Using cissors, cut the sweet potato spaghetti in a shorter length (to facilitate the eating).
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Peel and slice your white onion. Peel and mince the garlic cloves. Dice the Genoa salami slices.
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In a bowl add the eggs, the Parmesan cheese and some pepper flakes (to your liking). Whisk the whole using a fork until you achieve homogeneous consistency.
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Heat a pan on medium/high fire. When the pan is hot, add the salami and cook it until caramelized and crunchy. When the salami starts releasing juices, add the onion and the garlic. When the salami is ready, add the sweet potato spaghetti and toss thoroughly so that they are coated with all the juices inside the pan. Cook the spagetthi until they have softened and stop just before they start breaking up (when being tossed).
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Add the eggs/Parmesan mix and toss continuously so that the eggs get cooked and the spaghetti get entirely coated.
Serve immediately and enjoy !
