Sweet potato carbonara with baby spinach

Sweet potato carbonara with baby spinach

приготовление

Cut the sweet potatoes and blanch in slightly salted water for approx. 4 minutes. Set aside 250 ml of the cooking water. Beat the eggs in a bowl, add the Parmesan, stir in the cooking water and season to taste. Heat the olive oil in a pan, briefly fry the ham, add the baby spinach and sauté. Add the sweet potato spaghetti and heat with the egg and Parmesan mixture. Serve with grated Parmesan.

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  • 1
  • 2
  • 4 sweet potatoes
  • 4 eggs
  • 150 g Parmesan, grated
  • Salt, pepper
  • 250 ml cooking water
  • 2 tbsp olive oil
  • 300 g Parma ham, cut into strips
  • 100 g baby spinach
  • Fresh Parmesan to serve

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