Serves 4


  • Cooking spray
  • 2 large sweet potatoes, peeled, spiralized using Blade C on an Inspiralizer (or the linguine noodle setting)
  • 2 Tbsp. olive oil
  • 2 tsp. minced garlic
  • 1/4 tsp. red pepper flakes
  • 1/2 cup diced red onion
  • 1 cup cubed pancetta

    For the sauce:
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste


    Special equipment: spiralizer

    Place a large skillet over medium heat and coat with cooking spray. Add in your sweet potato noodles and cook for about 5 to 7 minutes, tossing frequently, or until the noodles are cooked to your preference.

    In a separate skillet (while you cook the sweet potato noodles), place another large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30 seconds, then add in the onion. Cook the onion for 2 to 3 minutes, or until it begins to soften, then add in the pancetta cubes. Cook, stirring often, until cooked through, about 5 minutes.

    While the pancetta and noodles 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 the noodles are done, add to the skillet with the pancetta, toss to combine and turn off the heat.

    Slowly, pour the sauce, stirring constantly, over the noodles. It's important to do this slowly and to stir constantly so 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.

    Serve in bowls and enjoy!

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