Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

gluten free
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:

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.

Screen Shot 2016-09-30 at 8.54.40 AM

Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 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
  • 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.

Chicpea-Bacon Carbonara with Spiralized Sweet Potatoes

Inspiralized Shop

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Gayle says:
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.
Liz says:
Yep, the same happened with me.
Anonymous says:
Yes...same happened to me... I hope Ally sees these comments and posts the entire recipe...sounds super!
Wendy says:
Yep, same thing happened to me. Ally, hope you're reading these comment 'cause the recipe looks fantastic!
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
Wendy says:
You go girl! Thanks, I can't wait for my next day off so I can try it!!!
Kay says:
A studio apartment is SUCH a great idea for your office space!! Congrats!
Jennie Liedkie says:
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 Jennie
Wendy says:
Jennie: If you're blind, most of us are too. The recipe stops at step 4. Hopefully, Ally will fix the problem soon 'cause I REALLY want to make it!
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
RuthDetroitArea says:
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! ~ruth
Ali Maffucci says:
Thank you for your support (from the beginning!) I really appreciate it.
Glenda says:
I love the new logo and website look! I also think renting a studio apartment in your own building was brilliant!
Kelly says:
Love it!
Pam says:
Yay for a dedicated spot for inspiralized! Congratulations Ali.
Mary says:
When do the eggs come in? Sounds like a nice recipe. Thanks
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
Amanda Rukus says:
I love the new website, and I agree, the remaining steps in the fantastic looking recipe are missing.
Ali Maffucci says:
I was traveling all day, but I am back and now the recipe is fixed! Thank you for your patience.
Debbi Herman says:
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!
Nicole says:
Love the look!
Jessica Beeland says:
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!
Karly says:
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!
Kim says:
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!
Shelley says:
I must be blind but what blade do we use? Is it C? Thanks!
Priscilla says:
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.
Christine says:
The recipe doesn't say which blade to use to spiralize the sweet potato.
Alex E. says:
This is delicious! I made it yesterday for lunch (very quick and easy to throw together) and again today for lunch. I like the kick that the chili powder gives the flavor. I did find that my sweet potato noodled cooked faster when I covered the sweet potato noodles while they cooked. They took about 12 minutes uncovered and the recommended 7 when covered on my gas stove. I didn't alter the recipe at all, but I'm curious if this could be made dairy free. Thoughts?
Woh I your articles, saved to fav!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you