Indulge in a bowl of healthy sweet potato carbonara

TV personality and cookbook author Magdalena Roze reveals her recipe for a healthy alternative to this Italian favourite.

What’s not to love about a creamy pasta dish? It’s comforting, delicious and more-ish even though it’s not necessarily good for you.

But it can be. By swapping out the cream for a sweet potato puree and adding wholesome spelt pasta, you have a dish that’s perfect for one or that can be turned into a real crowd-pleaser.

While the recipe below is for one serve, because it’s the perfect way to use up leftover sweet potato mash or puree, to cook for more people, simply double or triple the quantities.

It’s also easily adapted for vegetarians by simply omitting the bacon.

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  • 100 grams spelt spaghetti
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 30 grams bacon or pancetta, diced
  • 150 grams sweet potato, pureed
  • 30 grams parmesan cheese, grated
  • 1 whole free range egg, beaten
  • Salt and pepper to season


  1. Cook the spelt pasta according to the packet instructions, usually around 10 minutes, and reserve two tablespoons of the cooking water for your carbonara sauce.
  2. In the meantime, place the olive oil in a frying pan on medium heat, add the garlic and bacon/pancetta and cook for about five minutes or until it’s crisp and golden then set aside.
  3. Put the sweet potato, parmesan, egg and half the pancetta/bacon in a bowl. When the pasta is ready, remove it from the water with tongs and place it into the bowl along with a couple of tablespoons of the cooking water.
  4. Using the tongs or a couple of forks, toss the pasta until it’s well coated and all ingredients are combined so that the hot pasta lightly cooks the egg.
  5. Top with remaining bacon/pancetta, extra parmesan and a generous amount of sea salt and freshly cracked pepper.