Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

Since my Sweet Potato Carbonara was such a hit, I figured I’d give that recipe a little update, by using more-accessible bacon (instead of pancetta) and cramming in some extra protein, flavor and texture with chickpeas.

One of my favorite dishes I’ve ever had at a restaurant was actually a chickpea, bacon and kale salad — when the chickpeas get cooked in that bacon grease, they absorb all those savory and salty flavors.

You’ll see.

The sweet potatoes are slightly sweet, which is why this carbonara is better than traditional carbonara (seriously!) — the cheese and egg sauce, the salty bacon, it’s just amazing. Honestly, I think I may like this recipe better than my original one – sometimes, pancetta can be a bit sweet, especially when paired with another sweet ingredient (like spiralized sweet potatoes!)

Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

As I write this, I’m listening to Miles Davis in my new office! If you missed it last week, I finally signed a lease on my very own office space, and I’ve been moving in since about Wednesday evening.

Right now, I’ve got my desk, a brand new 27″ Mac desktop (probably the best thing since sliced bread), a photography desk area, some rugs, and about 50% of what I need for a fully functional kitchen. I actually thought about just bringing down my kitchenware on the days that I’d be cooking, but then I thought: the whole reason I wanted to get an office was to have my own dedicated, 100% Inspiralized space. Bringing down kitchenware would make it seem like a make-shift space or a temporary space or something.

And for everyone that’s been asking, I simply rented a studio apartment in my building. It is so convenient and much cheaper than renting an office space – or even renting a co-working office. Plus, I have my own kitchen, my own bathroom, etc. Very happy, to say the least.

Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Today’s also the last day to enter to win the Inspiralized giveaway, a little celebration for the new look of Inspiralized and the new office space. You can enter below – US addresses only, this ends at 11:59pm EST tonight – and I will be announcing the winners on the blog tomorrow!

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 14 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 slices bacon
  • 2 tablespoons minced shallots
  • 1 pinch red pepper flakes
  • 2 garlic cloves, minced
  • 1 large sweet potato or 2 small sweet potatoes
  • salt and pepper
  • ½ cup drained and rinsed canned chickpeas
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • 2 whole large eggs
  • ⅓ cup grated parmesan cheese
  • chopped parsley, to garnish
  1. Heat a large skillet over medium-high heat. Once pan is hot, add the bacon and cook until crispy, flipping halfway through.
  2. Remove half of the bacon grease and reserve in a small cup or bowl. Then, add in the shallots and red pepper flakes to the skillet. Cook the shallots for 1 minute or until softened. Add the garlic and cook for 30 seconds or until fragrant. Then, add in the sweet potato noodles, season with salt and pepper and toss. Cook, stirring often, until cooked through, about 7 minutes.
  3. Meanwhile, blot the chickpeas with a paper towel to remove excess moisture and then add to a medium mixing bowl with the onion powder, chili powder, paprika, and salt and pepper. Mix well.
  4. Once noodles are done cooking, set the noodles aside and wipe down the skillet carefully, scrubbing off any browned bits. Add in the reserved bacon grease add in the chickpeas. Cook for 5-7 minutes or until browned and crisping up.
  5. While the chickpeas are cooking, combine the eggs and parmesan cheese in a bowl and whisk together until not very clumpy. Season with the salt and pepper and set aside.
  6. Once chickpeas are done cooking, add back in the sweet potato noodles and crumble in the bacon, then toss to combine. Remove from heat and slowly pour in the prepared parmesan sauce, stirring constantly, over the noodles. It's important to do this slowly and stir constantly so that the eggs cook while they heat up in the noodles. Use as much sauce as you want until the pasta has enough sauce for your preference.
  7. Divide the pasta into bowls, top with parsley, and serve.

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  1. The recipe shown on my screen ended at Step 4.. Hoping there is a way to get to the rest of it; it sounds wonderful.

  2. A studio apartment is SUCH a great idea for your office space!! Congrats!

  3. Jennie Liedkie :

    What are the eggs for ? I don’t see them in the steps, or ask I really blind ?
    Recipe sounds great……I think it will be tonight


  4. RuthDetroitArea :

    hi Ali –

    CONGRATULATIONS on expanding into your own ‘dedicated, 100% Inspiralized space’! I’ve been following your journey almost since the beginning and I’m so proud of you! I always knew there were big things in your future – next thing you know I’ll be watching you on The Food Network!

    Recipe looks delicious (as always) – I’ve made so many of your recipes, from both books and also many from the blog, and we haven’t been disappointed yet!


  5. I love the new logo and website look! I also think renting a studio apartment in your own building was brilliant!

  6. Love it!

  7. Yay for a dedicated spot for inspiralized! Congratulations Ali.

  8. When do the eggs come in? Sounds like a nice recipe. Thanks

  9. I love the new website, and I agree, the remaining steps in the fantastic looking recipe are missing.

  10. Ali, cookware, office equipment and office furnishings plus rent, electric are all tax deductible as a business expense. Be sure to save all your receipts. Ditto on your travel for business. Genius idea to rent the studio for your office. And the good part, when you close and lock the office door at night, business is done for the day!

  11. Love the look!

  12. Jessica Beeland :

    I am a somewhat new follower and do not yet own an inspirilizer, but have tried a few recipes with traditional noodles and loved them all. Makes me want one that much worse. Lol
    Congratulations on maKing the awesomely convenient, not to mention cost savvy idea of the studio apartment office happen. I am eager to see what new inspiration and recipes come from the fresh new space. Have fun and keep up the Great work!

  13. I mean seriously, how did we ever LIVE without spiralizers!? I am so in love with this recipe- I mean, bacon pasta, duh- and cannot wait to try it out!

  14. I can’t wait to try this recipe!! I have a question about “ricing” sweet potatoes in my food processor: I did that last week and the bowl of the processor is now stained orange! I tried soaking it with hot soapy water, let vinegar stand in it all day, ran it through the dishwasher and it’s still orange. Do you know of any tips to remove the discoloration? Thanks so much!

  15. I must be blind but what blade do we use? Is it C?

  16. I’m excited to make this recipe! I can’t have cheese, but will try to sub in this version (using cashews and nooch <3) and see what happens.


  1. […] Craving: Chickpea Bacon Carbonara with Spiralized Sweet Potatoes. This spiralized dish is speaking to my soul. Carbonara is one of my favorite foods – Ben and I had it approximately 18 times each when we went to Italy – and I can’t wait to try this healthier yet still decadent-tasting twist. […]

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