Grammy's Kitchen · Carbonara · Sweet Potato Carbonara with Spinach & Mushro
One of 156 carbonara recipes we measured
from www.eatingwell.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 21 cooks on www.eatingwell.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds sweet potatoes, peeled |
| 150 g | 3 large eggs, beaten |
| 100 g | 1 cup grated Parmesan cheese |
| 2 g | 0.25 teaspoon salt |
| 1 g | 0.25 teaspoon ground pepper |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 3 strips center-cut bacon, chopped | |
| 227 g | 1 8-ounce package sliced mushrooms |
| 6 g | 2 cloves garlic, minced |
| 142 g | 1 5-ounce package baby spinach |
Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I thought this meal was very good and I will definitely make it again. I took previous reviewers advice and had all of my ingredients premeasured and ready to go because timing definitely is everything with this recipe. I cut the recipe in half using only one ” — a cook, 4★
“This was yummy with a few changes: -Cut out the eggs and 1/4c. water, and instead used a small amount of store bought alfredo sauce. Didn't measure it: just enough to make it gooey and yummy. -For more protein, added sliced pre-cooked and seasoned chicken str” — a cook, 4★