Sweet potato carbonara with baby spinach
Preparação
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.
- 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
