Ingredients
Scale
For the Chai Spice Mix:
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
For the Noodles:
- 6 strips of bacon, diced
- 1 shallot, minced
- 1 garlic clove, pressed or grated
- 2 large sweet potatoes, peeled and spiralized (you can find pre-spiralized veggies at most grocery stores these days)
- ¾ cup half-and-half
- 2 whole eggs
- 1 cup grated parmesan cheese
- 2 teaspoons of the Chai Spice Mix (or more, to taste)
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish
- Additional grated parmesan, for serving
Instructions
For the Chai Spice Mix:
- Mix the spices together in a bowl until thoroughly blended.
For the Noodles:
- Crisp the bacon in a medium pot or a large skillet. Remove with a slotted spoon and set aside. Reduce the heat to medium.
- To the drippings, add the shallot and garlic and cook for 1 minute, stirring frequently. Add the sweet potato noodles along with a splash of water and cook for another 5 minutes, or until the noodles are mostly tender.
- Whisk the half-and-half, eggs, parmesan cheese, and chai spice mix together in a bowl until thoroughly combined.
- Reduce the heat to low and slowly whisk in the cream mixture.
- Continue to stir and toss everything together for a few minutes until the sauce thickens and coats the noodles.
- The idea is for the sauce to be creamy and silky and thoroughly coating the noodles. It may take several minutes of stirring and tossing to achieve this consistency.
- Taste and add more salt, pepper, or chai spice mix, as needed.
- Serve immediately, garnished with fresh herbs and additional cheese, as desired.