Healthier Sweet Potato and Spelt Carbonara
I’ve made this recipe for one serve because it’s the perfect meal to make when you have leftover sweet potato mash or puree. To cook for more people, simply double, triple etc the quantities. It’s also easily adapted for vegetarians by simply omitting the bacon. In this healthier version of carbonara, I’m using delicious sweet potato as a substitute for cream, and wholesome spelt pasta. This recipe is great for toddlers and if feeding a baby, simply set aside the sweet potato with an egg yolk (from a soft boiled egg) and mix together. If baby is over 12 months, you mash the recipe as is.
INGREDIENTS:
100g spelt spaghetti
1 Tbs olive oil
1 garlic clove, crushed
30g bacon or pancetta, diced
150g sweet potato, pureed
30g parmesan cheese, grated
1 whole free range egg, beaten
Salt and pepper to season
METHOD:
Cook the spelt pasta according to the packet instructions, usually around 10 minutes, and reserve 2 tablespoons of the cooking water for your carbonara sauce.
In the meantime, place the olive oil in a frying pan on medium heat, add the garlic and bacon/pancetta, and cook for about 5 minutes or until it’s crisp and golden, then set aside.
Put the sweet potato, parmesan, egg and half the pancetta/bacon in a bowl. When the pasta is ready, remove it from the water with tongs and place it into the bowl along with a couple of tablespoons of the cooking water. Using the tongs or a couple of forks, toss the pasta with all the ingredients until it’s well coated and all ingredients are well combined. The hot pasta will lightly cook the egg.
Top with remaining bacon/pancetta, extra parmesan and a generous amount of sea salt and freshly cracked pepper.
Enjoy!