Celeriac Carbonara

The smell of pancetta rendering in a skillet always stops me in my tracks, no matter what I'm doing. I stumbled upon this carbonara adaptation during a season when I was trying to eat fewer carbs but refused to sacrifice the comfort of pasta. Celeriac, with its subtle celery undertone and remarkable noodle-like texture when spiralised, became my unexpected hero. Now it's the version I actually crave over the traditional wheat-based one.

Last winter I served this to my Italian neighbor, who raised both eyebrows when I explained the base vegetable. Two bowls later she asked for the recipe, admitting she'd never had carbonara feel so light yet decadent. There's something magical about how the earthy celeriac plays with the salty pancetta, creating layers of flavor that surprise people who think they know exactly what carbonara tastes like.

Ingredients

• Celeriac: These ugly knobby vegetables transform into the most delicate noodles when spiralised, holding their shape better than zucchini and offering a gentle celery sweetness that balances the rich sauce
• Pancetta: Italian cured pork belly adds essential saltiness and renders into fat that becomes the foundation of your sauce, though thick-cut bacon works beautifully too
• Eggs and yolks: The combination creates that signature carbonara creaminess without actually using cream—the yolks provide richness while whole eggs give structure
• Parmesan: Freshly grated is non-negotiable here, as pre-grated cheese resists melting and creates a grainy sauce instead of velvety smoothness
• Butter: A small amount helps coat the celeriac noodles and prevents them from absorbing too much of the egg mixture, which can make the dish turn gummy

Instructions

Prepare the noodles:

Spiralise your peeled celeriac into long strands, trimming any excessively long pieces so they're easier to toss and eat later.

Crisp the pancetta:

Cook the diced pancetta in olive oil over medium heat until the fat has rendered and the pieces are golden and slightly crunchy, then remove with a slotted spoon but keep that precious fat in the pan.

Make the sauce base:

Whisk together the eggs, yolks, Parmesan, black pepper, and a pinch of salt until fully combined, then set aside at room temperature while you cook the vegetables.

Cook the celeriac:

Add butter to the pancetta fat and sauté the spiralised celeriac over medium heat for about 5 minutes until just tender—it should still have a pleasant bite, not become mushy.

Combine everything:

Remove the pan from heat completely, then quickly pour in the egg mixture and add back the crispy pancetta, tossing vigorously with tongs for about a minute until the eggs thicken into a glossy sauce.

Serve immediately:

Plate the carbonara while it's still steaming hot, adding an extra shower of Parmesan and fresh black pepper right before eating.

Save

This dish has become my go-to for dinner parties because people get so caught up in the flavor that they forget they're eating a vegetable. My sister-in-law, who swears she hates celery root, now requests this whenever she visits.

Getting the Texture Right

I've learned that celeriac can go from perfectly al dente to disappointingly soft in about thirty seconds, so stand right by the pan during that sauté step. You want noodles that still have a slight crunch when you bite them, not pieces that collapse against the roof of your mouth. If you're unsure, pull a piece out and taste it—it should feel like properly cooked pasta, not raw cabbage.

Making It Your Own

Sometimes I add a handful of frozen peas during the last minute of cooking the celeriac, their sweetness popping against the salty pancetta. A tiny splash of white wine in the pan after the butter melts creates lovely fond bits that get scraped up when you toss in the noodles, adding another layer of flavor.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, while roasted asparagus on the side feels like a natural extension of the meal. I like to set out a small bowl of extra Parmesan at the table because everyone always wants more.

• Warm your serving bowls in the oven for a few minutes so the carbonara stays piping hot
• A glass of dry Pinot Grigio or Sauvignon Blanc complements the dish without competing
• This carbonara doesn't reheat well due to the egg sauce, so plan to enjoy it all fresh

Save

There's something deeply satisfying about turning a humble root vegetable into something that feels indulgent and special. I hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ How do I prepare the celeriac for this dish?

The celeriac should be peeled thoroughly, then spiralized into noodle-like strands using a spiralizer. This gives it a pasta-like texture for the dish.

→ What's the trick to getting a creamy sauce without scrambling the eggs?

The key is to remove the skillet from the heat before adding the egg-Parmesan mixture to the hot celeriac and pancetta. Toss vigorously and continuously. The residual heat will gently cook the eggs into a silky sauce, preventing them from scrambling.

→ Can I make this dish vegetarian?

Yes, absolutely! For a vegetarian option, you can substitute the pancetta with smoked tofu. Cook the tofu until it's crisp, similar to how you would prepare the pancetta.

→ My sauce seems too thick; what should I do?

If your sauce appears too thick, you can loosen it by adding 1–2 tablespoons of hot water to the skillet while tossing. This will help achieve the desired creamy consistency.

→ What kind of wine pairs well with Celeriac Carbonara?

A crisp white wine complements this dish beautifully. Consider pairing it with a Pinot Grigio or another dry, light-bodied white wine.

→ Is it possible to use streaky bacon instead of pancetta?

Yes, streaky bacon is a suitable alternative if pancetta is not available. Prepare it in the same manner, dicing and cooking until crisp to render out the fat and impart flavor.