Pasta Carbonara with Sweet Potatoes and Mushrooms

Ingredients:

• 700 g sweet potato
• 6 strips of bacon
• 220 g king mushrooms, stems removed, caps thinly sliced ​​(about 2.5 cups)
• 2 cups small kale
• 1 teaspoon crushed red pepper flakes
• 3 cloves garlic, crushed
• 0.5 cup grated Parmesan + extra for serving
• 4 large eggs
• Chopped green onions or fresh parsley leaves for serving

Preparation:

1. Peel the sweet potato and spiralize it. You should have about 6 cups of "noodles." Use scissors to cut the noodles into 20-25 cm long pieces.
2. In a large Dutch oven, cook the bacon over medium-high heat until crisp, 4-6 minutes. Transfer the bacon to a paper-lined plate, add the mushrooms, and cook until softened, 2-3 minutes. Add the cabbage, red pepper flakes, garlic, and a pinch of salt and black pepper. Cook for 30 seconds, or until the cabbage softens.
3. Add the sweet potato noodles and 3/4 cup water to the skillet and cook, stirring gently, until almost al dente, 3-4 minutes. If necessary, add an additional 1/4 cup water to steam the noodles.
4. In a bowl, mix the Parmesan cheese with the eggs. Finely chop the bacon.
5. Turn off the heat and add the egg mixture. Stir until the noodles are well coated. Sprinkle with cheese, bacon, black pepper, and green onions or parsley.