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Chickpea-Bacon Carbonara with Spiralized Sweet Potatoes

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 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.