Celeriac Carbonara (Printable)

Spiralized celeriac meets creamy sauce, crispy pancetta, and Parmesan in this delightful low-carb Carbonara-style dish.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (approximately 1.75 lb total), peeled and spiralised

→ Meats

02 - 4.25 oz pancetta or streaky bacon, diced

→ Dairy & Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2 oz freshly grated Parmesan cheese, plus extra for serving
06 - 1 oz unsalted butter

→ Pantry

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# Preparation Steps:

01 - Spiralise the peeled celeriac into noodle-like strands. Set aside until ready to cook.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5–7 minutes until crisp and rendered. Remove pancetta from pan, leaving the rendered fat in the skillet.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of salt until fully combined.
04 - Add butter to the skillet with the reserved pancetta fat and melt over medium heat. Add spiralised celeriac and sauté for 4–6 minutes until just tender-crisp, maintaining a slight bite.
05 - Remove skillet from heat. Quickly pour the egg-Parmesan mixture over the celeriac and add the crispy pancetta. Toss vigorously using tongs to coat evenly, allowing residual heat to gently cook the eggs into a creamy sauce. Add 1–2 tablespoons of hot water if needed to achieve desired consistency.
06 - Plate the carbonara while hot, garnishing with additional grated Parmesan and freshly ground black pepper.

# Expert Suggestions:

01 -
  • The celeriac noodles have a satisfying crunch that regular pasta lacks, making each bite feel substantial and fresh
  • You get all the creamy, salty richness of carbonara without the post-meal heaviness that sends you straight to the couch
02 -
  • The pan must be off the heat before adding eggs, otherwise you'll end up with scrambled eggs instead of a silky sauce that coats each strand
  • Celeriac releases water as it cooks, so don't panic if your sauce looks a bit thin initially—it will cling perfectly once plated and slightly cooled
03 -
  • If your sauce seems too thick after tossing, add pasta cooking water or hot tap water one tablespoon at a time until it loosens
  • Room temperature eggs combine more smoothly with the hot noodles than cold eggs straight from the refrigerator
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