Wash and scrub the sweet potato thoroughly. Cut into 1/4-inch thick rounds for even cooking.

In a large bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika. Coat evenly.

Place the slices directly on the grill. Cook for 6–8 minutes per side, or until grill marks appear and the potatoes are tender when pierced with a fork. Close the lid while cooking to help soften them.

Transfer the grilled sweet potatoes to a serving plate. Sprinkle with fresh thyme leaves, if using.

Meanwhile, heat olive oil in a sauté pan over medium heat. Add chorizo, breaking it up into small pieces, and cook until no longer pink.

In a bowl, beat together the eggs and Parmesan cheese to make the carbonara sauce.

Add garlic and rosemary to the cooked chorizo and cook for 30 seconds until fragrant. Remove the pan from the heat.

Cook the spaghetti in the boiling water until al dente. Use tongs to transfer the pasta directly to the chorizo pan.

Mix in the egg mixture, tossing the pasta until coated. Gradually add reserved pasta water, a little at a time, until a creamy consistency is reached. Season with extra Parmesan, salt, and black pepper.

Serve the chorizo carbonara with grilled sweet potatoes, and lemon sparkling water..