Sweet Potato and Mushroom Carbonara

Sweet Potato and Mushroom Carbonara

This is a light and rather healthy carbonara style sauce using milk, but the rich taste of the sweet potatoes and the fragrance of the mushrooms combined with the melty cheese makes this really rich and delicious!

Ingredients: 3 to 4 servings

Japanese sweet potato
1 medium (300 to 350 g)
Mushrooms of your choice
100 g
1/2 large
2~3 slices
Finely chopped garlic
1 large clove
◎ Milk
200 ml or so
◎ Salt
1/2 teaspoon
Processed cheese
40 g (or if using sliced cheese, 2 1/2 slices plus some grated cheese)
Black pepper
To taste
Olive oil
1 tablespoon
Dried parsley
a small amount
Cinnamon and nutmeg (optional)


1. Cut the sweet potato up roughly into about 2cm pieces, and soak in water for about 10 minutes.
2. Cut the onion and bacon into 1 cm wide pieces. Prepare mushrooms of your choice. Finely chop the garlic.
3. Put the olive oil and garlic in a pan and heat over low heat. Once you can smell the garlic add the bacon and cook until browned.
4. Add the onion, and stir-fry it slowly over low-medium heat until wilted and softened.
5. Add the drained sweet potato and the mushrooms and stir fry. Turn the heat down to low, cover with a lid and simmer for a bit more than 10 minutes.
6. After 10 minutes, turn the heat off, open the lid and check a piece of sweet potato for doneness. If it's done, rip up most of the cheese and add to the pan.
7. Drizzle in the beaten egg, season with black pepper and it's done. Transfer to serving plates and sprinkle with parsley.
8. Rip up the remaining piece of cheese and scatter on top as you would grated cheese. You can use grated cheese instead.
9. Add a little nutmeg and/or cinnamon here to taste. I love this but it's totally optional.
10. The amount of milk left in the pan varies depending on the size of your pan and the simmering time, so keep in mind that the cheese will harden up when cooled. Adjust the amount of milk accordingly.
11. This photo shows how it looks just after the egg is added. The moisture will dissipate right away. The key to a nice finish for this dish is to stop cooking when it's still rather moist.
12. If using a microwave to cook this, the potato should be soft and silky rather than dry and floury, so microwave first for 3 minutes, and simmer for 5 minutes at 500 W.

Story Behind this Recipe

I love cheese (even the processed kind), so I wanted to make a recipe that highlighted its flavors.