Sweet potato carbonara with baby spinach

Sweet potato carbonara with baby spinach


Profile Sam Bennett: This 26-year-old Irishman became a professional cyclist in 2014. His specialist discipline is the sprint. He can also cope well in intense heat and his favourite race is the Tour of Qatar. He is still very attached to his motherland, and whenever he has any free time he spends it in the Comeragh Mountains – cycling, of course! Like anyone wishing to
aim high in cycling, Bennett has a fighting spirit. His motto is “Everything you want is out of your comfort zone”.

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