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Spaghetti Carbonara with Sweet Potato Fettuccine

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  • Author: Taylor Kiser
  • Yield: 2 servings 1x


Units Scale
  • 4 oz Sweet Potato Fettuccine
  • 1/2 Tbsp Olive oil
  • 4 Strips of Turkey Bacon
  • 1 Large egg
  • 2 oz Goat Cheese (1/4 cup packed)
  • Salt/pepper
  • Chopped fresh parsley (for garnish)


  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  2. Well the pasta cooks, heat the olive oil a large pan on medium/high heat. Cook the bacon until golden brown and crispy, about 1-3 minutes per side.
  3. Transfer the cooked bacon to a paper towel to blot off the excess oil, and then cut it up into small chunks. Place the bacon back into the pan that you cooked it in (with the heat off) and set aside.
  4. In a medium bowl, whisk together the egg and goat cheese until smooth and creamy.
  5. Once the noodles are done, drain and transfer back into the pot. Stir in the bacon pieces, and any of the residual oil left in the pain. Toss to disperse the bacon and coat the noodles with the oil.
  6. Quickly pour the cheese/egg mixture into the pot and stir until the mixture has slightly thickened and is evenly coating the noodles.
  7. Divide between two plates and season with salt, pepper and parsley.
  • Category: Main
  • Cuisine: Italian Fusion
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