Sweet Potato Fettuccine

Finally! I’m cooking again. I hope you enjoyed my extremely basic foray back into the kitchen with my last post making Caprese Bread.

But that was the appetizer. So now I think we’re all ready for the entrée: Sweet Potato Fettuccine.

I was inspired by a recipe in Bon Appétit magazine. But as I do, I threw my own little twist on things.

What you’ll need:
Whole wheat fettuccine
4 oz pancetta (Italian bacon), chopped
1 tbsp. sage (fresh or spice)
1 cup sweet potato purée (canned)
2 cups low-sodium chicken broth
1/2 cup finely grated Pecorino, plus shaved for serving
sprinkle of black pepper, garlic salt, sea salt
splash of olive oil

First off, I took the pancetta and chopped it up.

I ended up shredding the pancetta a bit more than actually chopping. Either way, it’s effective.

Now add a splash of olive oil to a heated pan and toss in the pancetta.

Then add the sage.

Turn down the heat a bit and cook for about 8-10 mins, stirring occasionally.

After the pancetta is thoroughly cooked, remove from the pan and into a dish to be used later on.

Next, using the same pan (for added flavor), add the sweet potato purée.

Once it’s heated up, add the chicken broth and stir it together. It’ll be really liquidy, but don’t worry it turns into a sauce consistency soon enough. Turn down the heat and cover for 15-20 mins.

In the meantime, cook your pasta! Bring water in a saucepan to a boil, then add in the fettuccine and reduce heat. Also add in a splash of olive oil and a bit of sea salt for taste. Cook until al dente, then drain the pasta, but make sure to measure out one cup of the pasta liquid before doing so.

Then add the pasta to the sweet potato saucepan, and stir in all together. Add a bit of the pasta liquid as desired creating a sauce consistency that suits your preference. At this point, I also added in a bit of kale, chopped up tomatoes, a dash of garlic salt and black pepper.

Stir until it’s heated through, then add a bit of the grated pecorino cheese. Stir this in as well. Now it’s time to eat!

Serve up your plate by sprinkling the pancetta over top the fettuccine. You didn’t forget about all your hard work cooking the yummy crispy pancetta did you? Then grate a bit more of the pecorino cheese overtop as well.

Voilà!

Bon appétit indeed.

This dish was so good and such a great twist on the usual go to staple of pasta with tomato sauce.

It varies a bit from the original recipe that I found. And I almost always like to add in fresh veggies to a dish. Usually, I’ll throw some spinach in, but I picked up kale at the store the other day and it had such a great taste with the fettucine and sweet potato.

So, if you’re looking for a new dinner idea, look no further. This wasn’t very difficult to whip up, and I always enjoy a nice glass of white wine while I bustle around the kitchen, adding something here, stirring something there. (So pro tip: make sure you have your fav wine in the fridge while you cook away!)

Hope you all enjoy it!

What recipes do you use to make your pasta more interesting? Let me know if you decide to make this in the comments section below, I know I’ll make it again. Yum! 

xx Kelly