Ree Drummond's Sweet Potato and Mushroom Carbonara | The Pioneer Woman

Ree puts a spin on a family favorite by cooking noodles made from sweet potatoes in a carbonara sauce! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/32fSnQf Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sweet Potato and Mushroom Carbonara RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients 1 1/2 pounds sweet potatoes 6 slices bacon One 8-ounce package cremini mushrooms, cleaned, stemmed and sliced (about 2 1/2 cups sliced) 2 cups baby kale 1 teaspoon crushed red pepper flakes 3 cloves garlic, minced Kosher salt and freshly cracked black pepper 1/2 cup grated Parmesan, plus more for garnish 4 large eggs Chopped chives or fresh parsley leaves, for serving Directions Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of "noodles." Cut the noodles with scissors to make 8- to 10-inch pieces. Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and sauté until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften. Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to “steam” the noodles. Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon. Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #SweetPotatoAndMushroomCarbonara Ree Drummond's Sweet Potato and Mushroom Carbonara ​| The Pioneer Woman | Food Network https://www.youtube.com/watch?v=1_C5C9jy1vo