Directions

1. Attach the Vegetable Sheet Cutter Attachment to your KitchenAid® Stand Mixer. Insert the food holder into the center of one end of the sweet potato and secure onto the attachment. Insert the food skewer through sweet potato, up to the first mark. Attach Noodle Blade to the attachment and position a medium bowl under the blade to catch sweet potato noodles. Turn Stand Mixer to Speed 2 and slowly position the blade against sweet potato to process. Continue to process the second sweet potato. Remove as many of the skins as possible from the bowl, trim the noodles to 12” lengths, and set aside.
2. Heat a 12” skillet on medium high heat and, when hot, add in the diced pancetta. Allow prosciutto to fry until golden brown and fragrant, about 6-8 minutes (reducing heat to medium if needed so as not to burn the pancetta.) Remove pancetta from the pan and set aside. Using the same pan and with heat on medium, add butter and the minced garlic. Allow garlic to fry until fragrant, about 1-2 minutes, being careful not to burn the garlic. Add in the heavy cream, raise heat to bring to a bubble, then reduce heat back to medium and allow to simmer for 4-6 minutes, whisking occasionally while the sauce thickens. Then, while whisking, slowly add the parmesan into the sauce. Add black pepper, cover, and turn off heat.
3. Bring a large pot of water to a boil and and cook the sweet potato noodles for 2-3 minutes (or until al dente). Immediately drain them (reserving about ¼ cup of the boiling water), then add the hot noodles into the alfredo sauce. (If sauce is too thick, add the reserved water.) Serve immediately with additional parmesan cheese, and more black pepper (if desired).