I’m so happy to share this Spiralized Potato Carbonara recipe because it gives you all the creamy comfort of classic carbonara with a fun potato twist. Instead of pasta, we use spiralized Yukon gold potatoes that soak up the rich egg and cheese sauce. It is salty, creamy, and full of bold flavor from pancetta or bacon. Best of all, it comes together fast and feels both cozy and fresh at the same time.
Level: Easy
Total Time: about 20 minutes
Prep Time: about 5 minutes
Cook Time: about 15 minutes
Yield: 4 servings
Course: Main Course
Cuisine: Italian
I still remember the first time I swapped pasta for spiralized potatoes in carbonara. I was surprised by how well it worked and how satisfying it tasted.
This recipe keeps the classic flavors you love, like eggs, pecorino Romano, Parmesan, black pepper, and crispy pancetta or bacon. The difference is that thin potato strands take the place of spaghetti. The potatoes add a gentle flavor and make the dish feel a little lighter while still being creamy and comforting.
It is perfect for a quick weeknight dinner, especially when you want something simple that feels special without a lot of effort.
How to Make Spiralized Potato Carbonara
This dish brings together creamy eggs, salty cheese, and crispy pancetta with tender potato noodles. Here is how it all comes together:
• Yukon gold potatoes spiralized into long, thin strands
• A rich mixture of whole eggs, egg yolks, pecorino Romano, and Parmesan
• Coarsely ground black pepper for bold flavor
• Pancetta or bacon cooked until the fat melts and turns slightly crisp
• Potato noodles gently cooked in the rendered fat
• Everything tossed together to create a smooth, creamy coating
It is a fast skillet meal that feels fancy but is very simple to prepare.
Ingredients
• 2 pounds Yukon gold potatoes, cut in half and spiralized with a spaghetti sized blade
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/3 cup grated pecorino Romano cheese, plus extra for serving
• 1/3 cup grated Parmesan cheese
• Coarsely ground black pepper, to taste
• A pinch of salt
• 3 1/2 ounces pancetta or bacon, small diced
Directions
- Prepare the Egg and Cheese Mixture:
- In a mixing bowl, whisk together the whole eggs and egg yolks.
- Stir in the pecorino Romano and Parmesan.
- Season with a small pinch of salt and some black pepper.
- Cook the Pancetta or Bacon:
- Place a large non stick skillet over medium high heat.
- Add the diced pancetta or bacon and cook until the fat melts and the pieces are lightly crisp.
- Remove the meat from the pan and set it aside, leaving the fat in the skillet.
- Cook the Potato Noodles:
- Return the skillet to medium heat.
- Add the spiralized potatoes to the pan with the rendered fat.
- Cover and cook for about 7 to 10 minutes, stirring once or twice, until the potatoes are tender.
- Combine with the Sauce:
- Transfer the hot potato noodles to a large bowl.
- Immediately pour the egg and cheese mixture over the potatoes.
- Toss Until Creamy:
- Toss the potatoes quickly and firmly so the heat gently thickens the eggs into a creamy sauce.
- Make sure all the strands are coated.
- Finish and Serve:
- Add the cooked pancetta or bacon back into the bowl and toss again.
- Sprinkle with extra cheese and more black pepper if you like.
- Serve right away while warm and creamy.
Process Details
• Using Room Temperature Eggs: Eggs that are not cold blend more smoothly and help create a creamy sauce when mixed with the hot potatoes.
• Rendered Fat for Flavor: Cooking the potatoes in the pancetta or bacon fat adds deep, savory taste without extra ingredients.
• Covering the Pan: Keeping the skillet covered helps the potato strands soften evenly and cook through.
• Tossing Quickly: Mixing the hot potatoes with the egg mixture right away helps form a silky coating instead of scrambled eggs.
• Balancing Salt: The cheeses and pancetta are already salty, so a small pinch of extra salt is enough.
Tips for Success
• Use Yukon gold potatoes for the best texture and mild flavor.
• Spiralize the potatoes with a spaghetti sized blade so they cook evenly.
• Do not overcook the potatoes, they should be tender but not mushy.
• Toss the egg mixture with the potatoes off the heat to keep the sauce smooth.
• If the sauce feels too thick, you can add a tiny splash of warm water and toss again.
• Taste before adding extra salt since the cheese and pancetta bring plenty of flavor.
Serving Ideas
• Extra Cheese Topping: Sprinkle more pecorino Romano or Parmesan on top before serving.
• Fresh Cracked Pepper: Add more black pepper for a stronger, classic carbonara taste.
• Simple Green Salad: Pair with a light salad to balance the rich, creamy noodles.
• Family Style Bowl: Serve in a large bowl at the table and let everyone help themselves.
Storage & Freezing
• Refrigerator: Let leftovers cool, then store in an airtight container for up to about 3 days.
• Reheating: Warm gently in a skillet over low heat or in the microwave. Stir often so the sauce does not overcook.
• Texture Note: The sauce may thicken in the fridge. A small splash of water while reheating can help loosen it.
• Freezing: Freezing is not recommended, as the egg based sauce can change texture after thawing.
Nutrition Info (Approximate per Serving)
• Calories: ~420
• Protein: ~20g
• Carbohydrates: ~35g
• Fat: ~22g
• Fiber: ~4g
• Sodium: ~650mg
• Sugar: ~3g
Spiralized Potato Carbonara gives you the creamy, salty flavor of the classic dish with a fun potato twist. The tender strands, rich egg and cheese sauce, and crispy pancetta come together in a simple and satisfying way.
I hope you try this recipe the next time you want comfort food that feels a little different. Once you see how easy it is, it might become one of your favorite quick dinners too.