This recipe calls for potato noodles but you can use regular noodles. We handmade the noodles using a potato and a “zoodle” tool that makes noodles from zucchinis (essentially any vegetable). I didn’t receive any endorsement or sponsorship for the tool.

What are potoodles?

Let’s shift our focus to noodles made from potatoes a.k.a “potoodles.” What? Haven’t heard of potoodles? I’m so very surprised (=

You’re probably wondering, why go through the trouble of making potato noodles when I can buy a package of pasta at the store?

Here’s my carefully crafted elaborate answer to that question: Umm, because it’s fun?


I think if I were to sum up, why potoodles? It would be:


  1. Naturally made, no preservatives, no processed parts. It’s healthier and completely handmade.
  2. Use my zucchini noodle maker for once rather than let it idly sit in my kitchen cabinet


How do I “potoodle”?


I’d thought you’d never ask.  Check out my review of the potoodle/vegetable noodle slicer/spiralizer. Also, here’s a super budget friendly meal prep recipe using the potoodler!

Seriously, just try this recipe and mix things up a bit with potoodles:


Carbonara Potoodle Recipe


  1. Bacon – 6- 10 slices, cut into bite sized/square pieces
  2. Spinach – 2 bunches washed thoroughly
  3. Potatoes – 4 russet potatoes, skinned
  4. Mozzarella cheese – 1 cup
  5. Eggs – 4  eggs
  6. Whipping cream * optional, but it helps thicken the sauce. If you like a thicker sauce I’d suggest using whipping cream. 1 cup
  7. Garlic – 6 cloves, chopped
  8. Parsley – 1 bunch washed and chopped
  9. Chili flakes *optional , sprinkle to taste

Prep time: 30 mins

Cook time: 1 hour

Yields: 6 servings. (Good serving size for mealprepping a week of lunches)

  1. Cook bacon on pan until crispy. While bacon is cooking, take your potatoes and run them through the vegetable noodle slicer. I have this one here and this is how it looks like. This is how we potoodle, beautiful!
  2. Add a handful of potoodles to another pan on medium heat and cook until done, about 10 mins. Place on separate plate. Repeat until all potoodles have been cooked through.
  3. To the bacon pan, add everything else except the eggs! (garlic, whipping cream, parsley, and cheese). Stir & bring to a simmer, about 5 minutes.
  4. Then add the potoodles and spinach one handful at time and use your muscle toned arms to stir all those happy ingredients together!
  5. Once combined, turn off the heat and immediately add the eggs and stir it all together.
  6. Sprinkle the chili flakes and freshly cracked black pepper to taste!

potato noodle carbonara


Does anyone want to try the vegetable noodle slicer aka the tool that I’ve dubbed the potoodler? I bought this version from amazon and used it for this recipe along with other zuchinni noodle recipes.