Sweet Potato And Mushroom Carbonara

This cozy Sweet Potato and Mushroom Carbonara is a modern twist on a classic Italian dish. This rich and savory pasta is made with tender sweet potato, earthy cremini mushrooms, crispy pancetta, and a luxurious sauce of egg yolks and Parmesan cheese. The result is a creamy, satisfying, and deeply flavorful meal that is perfect for a cozy weeknight dinner and will make enough to serve 4 people.

Sweet Potato and Mushroom Carbonara Ingredients

For the Pasta:

• 1 pound long pasta (such as spaghetti or fettuccine)
• 1 sweet potato, peeled and cut into 1/2-inch cubes
• 8 ounces cremini mushrooms, sliced
• 4 ounces pancetta, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Carbonara Sauce:

• 2 large eggs plus 2 large egg yolks, at room temperature
• 1 cup finely grated Parmesan cheese, plus extra for serving
• 1/2 teaspoon black pepper

How To Make Sweet Potato and Mushroom Carbonara

1. Cook the sweet potato and pancetta: Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Add the diced pancetta and cook for another 5-7 minutes, stirring until crispy.
2. Sauté the mushrooms and garlic: Add the sliced cremini mushrooms to the skillet with the sweet potato and pancetta. Cook for 5-7 minutes until the mushrooms have released their liquid and are nicely browned. Add the minced garlic and cook for 1 minute more until fragrant.
3. Prepare the carbonara sauce: While the vegetables are cooking, whisk together the eggs, egg yolks, grated Parmesan cheese, and black pepper in a medium bowl. Set this mixture aside.
4. Boil the pasta: Cook the pasta according to the package directions in a large pot of heavily salted water. Before draining, reserve about 1 cup of the starchy pasta water.
5. Combine and create the sauce: Drain the pasta and immediately add it to the skillet with the sweet potato and mushroom mixture, tossing to combine. Turn off the heat. Slowly pour the egg and cheese mixture over the pasta while tossing continuously with tongs. This is a crucial step to prevent the eggs from scrambling.
6. Add pasta water to finish: Gradually add a small amount of the reserved pasta water, 1-2 tablespoons at a time, while continuing to toss. The hot pasta water will help create a smooth, creamy sauce that coats every strand. Add more water as needed to reach your desired consistency.
7. Serve immediately: Divide the pasta into bowls and serve immediately, garnishing with extra grated Parmesan cheese and a generous crack of black pepper.

Recipe Tips

• Don’t scramble the eggs: The key to a creamy carbonara sauce is to turn off the heat before adding the egg mixture. The residual heat from the pasta and the skillet is enough to gently cook the eggs without scrambling them.
• Use room temperature eggs: Bringing your eggs to room temperature helps them emulsify more easily with the hot pasta water and cheese, creating a smoother sauce.
• Add pasta water slowly: Reserve more pasta water than you think you’ll need. Add it a little at a time to control the consistency of your sauce. It’s much easier to thin a thick sauce than to thicken a runny one.
• Grate your own cheese: For the best results, use a block of Parmesan cheese and grate it yourself. Pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.

What To Serve With This Carbonara

This sweet potato and mushroom carbonara is a complete and satisfying meal on its own, but a few simple additions can make it even better. Serve it alongside a crisp, simple green salad with a bright vinaigrette to cut through the richness of the sauce. A few slices of crusty garlic bread are perfect for sopping up any extra creamy sauce left in the bowl. For a beverage pairing, a light, crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay would be an excellent choice.

How To Store Carbonara Leftovers

• Refrigerate: Carbonara is best enjoyed immediately. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The sauce may thicken significantly and the eggs may clump together when reheated. Reheat gently in a pan with a splash of water or broth to loosen the sauce.
• Freeze: It is not recommended to freeze carbonara due to the egg and cheese-based sauce. Freezing and thawing will likely cause the sauce to separate and become grainy.

Sweet Potato and Mushroom Carbonara Nutrition Facts

• Calories: 615 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 180mg
• Sodium: 550mg
• Total Carbohydrate: 75g
• Dietary Fiber: 7g
• Sugars: 7g
• Protein: 28g

Frequently Asked Questions

• Can I make this recipe vegetarian? Yes, you can easily make this a vegetarian dish by omitting the pancetta. To add a smoky, salty flavor similar to pancetta, you can use smoked paprika or a little liquid smoke mixed into the mushrooms as they cook.
• Why did my carbonara sauce turn into scrambled eggs? This is a very common issue! It means the pan or the pasta was too hot when you added the egg mixture. Remember to turn off the heat completely before adding the eggs. The residual heat from the hot pasta is all you need to gently cook the yolks and create a creamy sauce.
• Can I use a different type of mushroom? Absolutely. While cremini mushrooms add a deep, earthy flavor, you can substitute them with other varieties. Shiitake mushrooms would also work well, or you could use a mix of mushrooms like oyster or button mushrooms for a varied texture.

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