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.
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!)
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.
*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.
Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes
10 minPrep Time
10 minCook Time
20 minTotal Time
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
1/2 cup drained and rinsed canned chickpeas
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 whole large eggs
1/3 cup grated parmesan cheese
chopped parsley, to garnish
Heat a large skillet over medium-high heat. Once pan is hot, add the bacon and cook until crispy, flipping halfway through.
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.
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.
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.
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.
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.
Divide the pasta into bowls, top with parsley, and serve.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
I'm coming at you with some more fall/winter inspired work lunch salad ideas! 🙏🏼 if you're in a salad rut, you'll love this KALE, BRUSSELS SPROUTS & CHILI ROASTED SWEET POTATO SALAD with pepitas, pomegranates, and avocado.🍠🥑 there's some cotija cheese in there too, and I used a creamy cilantro lime dressing. 🤤
what's your go-to lunch salad you make when you're working from home? I'd love some ideas! 👇🏼👇🏼
#whatsforlunch #desklunch #notasaddesklunch #workingfromhome #lunchideas #healthylunchideas #saladsofinstagram #glutenfreesalad #vegetariansalad #feedfeed...
testing out our halloween costumes today 👽 🤓 what are the chances they'll actually keep these on? 🙈
we're being the "@blippi goes to space" episode for halloween this year (luca is obviously Blippi, me and lu are astronauts and Roma is an alien!) 👨🏽🚀👩🏻🚀 luca was dead set on being Blippi, so we had to make it into a family costume and here we are!
what are you being for Halloween?! 🎃👻
#halloween #toddlerhalloweencostume #halloween2020 #familyhalloweencostume #blippiforhalloween #blippicostume #blippi...
it's like beef and broccoli but.... not! 😹 these TERIYAKI TEMPEH & ROASTED BROCCOLI RICE BOWLS 🍚 🥦 are exactly what you need on your meal plan this week! ✍🏼
speaking of meal plans, mine is live on stories! I really struggled to get creative this week, I've been in a recipe funk lately. I'd love to hear one meal you're making this week that you're excited about - leave it below for inspiration (for me and for everyone else reading the comments!) 👇🏼👇🏼
#vegetariandinnerideas #vegetariandinner #tempeh #teriyaki #easydinnerideas #dinnerideas #feedfeed #healthydinner...
when @lightlifefoods challenged me to take a #CleanBreak from an unhealthy habit, I immediately thought of food waste. this is something I talk about all the time with you guys, and I'm constantly working on ways to reduce my food waste. ♻️🗑️️ #LightLifePartner
one of the ways we can reduce food waste is by keeping our fridge and freezers organized so that we can easily take inventory of what we have stocked so that we a) don't overbuy, b) don't let produce perish, and c) know what to buy to help us use up what we already have. 🙏🏼
that's why I've taken this #CleanBreak challenge with @lightlifefoods to organize my fridge and freezer and in the name of transparency and keeping it real, swipe to see my fridge and freezer before and after. #dontjudge, okay?!
for example, I had peppers and onions in the fridge that were almost too squishy and was going to throw them away and order takeout, but after organizing, I saw I had a package of @lightlifefoods Plant Based Italian Sausage and a pizza crust in the freezer, so I made a sausage, pepper, and onion pizza for dinner! and just like that, instead of buying extra groceries to make a meal, I used what I had on hand, because I could actually see what I had! 🍕
tell me... what do you need to make a #CleanBreak from? social media? toxic relationships? join me and head over to @lightlifefoods to share your own #CleanBreak and get honest advice from @lilly!
#LightLifePartner #Lightlife #foodwaste...