Monday, May 22, 2017

Sweet Potato Noodle Carbonara with Poached Eggs

I have an embarrassing amount of  small appliances and kitchen gadgets, so I really had no right buying a spiralizer and adding it to the already cluttered mess that is stored on a metal bakers rack in my laundry room, but I caved. And I'm so glad I did, because I really have used it more than I even thought I would! I love pasta and noodle dishes and my spiralizer allows me to enjoy those dishes guilt free. Sweet potatoes, zucchini, yellow squash and cucumbers have been my recent favorites. If you have a favorite spiralized dish, I'd love to hear about it!
Sweet Potato Noodle Carbonara with Poached Eggs 
1 Tablespoon salt
2 large sweet potatoes, spiralized
1 Tablespoon white vinegar
6 eggs
1 Tablespoon butter
4 slices bacon, sliced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons chopped chives

Bring a large pot of water up to a boil over high heat. Place the salt and sweet potato noodles in the water for 2 minutes. Drain, reserving ½ cup of the boiling water to use later.
Fill a large sauce pan ¾ full of water. Bring it up to a very low simmer over medium low heat and then add the vinegar. Crack four of the eggs into individual ramekins. Carefully lower each one into the water and allow it to cook for 4 minutes. Remove with a slotted spoon and allow to drain on a clean kitchen towel. 
In a large skillet melt the butter over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain. 
Remove all but 1 Tablespoon of bacon drippings from the pan and return it to the stove over low heat. Add the garlic and crushed red pepper flakes and sauté for 3-5 minutes, being careful not to burn the garlic. Add the sweet potato noodles and toss gently to finish cooking the noodles, about 2 minutes. 
Whisk together the remaining 2 eggs, parmesan cheese, salt pepper and reserved boiling water in a small mixing bowl. Remove the noodles from the fire and stir the sauce into the noodles, allowing the residual heat to cook the sauce without scrambling the egg mixture. 
Divide the noodles between 4 shallow bowls. Top each with a poached egg and chives and serve immediately. 

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