Celeriac Carbonara with Pancetta

I bought a spiraliser on impulse during a kitchen gadget sale and it sat in the cupboard for months before I finally dug it out one rainy Tuesday. I was craving carbonara but wanted something lighter, and celeriac—knobbly, underrated celeriac—was the only vegetable left in the crisper. What started as a pantry experiment turned into one of my most-requested dinners. The earthy sweetness of celeriac against salty pancetta and silky Parmesan is nothing short of magic.

The first time I made this for friends, they were skeptical when I mentioned celeriac noodles. One of them even wrinkled her nose and asked if it would taste like sad diet food. But after the first forkful, the table went quiet in that good way, the way it does when everyone is too busy eating to talk. By the end of the night, three of them had taken photos of the recipe scribbled on a napkin.

Ingredients

• Celeriac: Choose firm, heavy roots without too many knobs, which makes peeling and spiralising much easier and less wasteful.
• Pancetta or streaky bacon: Pancetta gives a more authentic Italian flavour, but good quality streaky bacon works beautifully and crisps up just as well.
• Eggs and egg yolks: The extra yolks create that luxurious, glossy sauce, so do not skip them or substitute with just whole eggs.
• Parmesan cheese: Freshly grated is non-negotiable here, pre-grated stuff does not melt the same way and can turn grainy.
• Butter: Adds richness and helps the celeriac caramelise slightly at the edges, which deepens the flavour.
• Olive oil: Just enough to render the pancetta fat without making the dish greasy.
• Black pepper and sea salt: Carbonara lives and dies by its seasoning, so use freshly cracked pepper and taste as you go.

Instructions

Prep the celeriac:

Peel away the tough outer skin with a sharp knife, then feed the celeriac through your spiraliser to create long, curly noodles. If you do not have a spiraliser, a julienne peeler works in a pinch, though it takes a bit longer.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat, then add the diced pancetta and let it sizzle until golden and crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, but leave that flavourful fat in the pan.

Make the egg mixture:

In a mixing bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt until smooth and slightly frothy.

Cook the celeriac noodles:

Add the butter to the same skillet and let it melt and foam, then toss in the spiralised celeriac and sauté for 4 to 6 minutes until tender but still with a little bite. You want them cooked through but not mushy.

Combine and create the sauce:

Pull the skillet off the heat immediately, then pour in the egg mixture and add back the crispy pancetta, tossing everything together vigorously so the residual heat gently cooks the eggs into a creamy, coating sauce. If it looks too thick, add a tablespoon or two of hot water to loosen it up.

Serve:

Plate the carbonara right away while it is still steaming, then top with extra Parmesan and a final twist of black pepper.

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There was a Sunday afternoon when my brother, who usually only eats pasta carbonara the traditional way, tried this version and admitted it might actually be better. He went back for thirds and spent the rest of the evening trying to convince me to open a restaurant. I never did, but I do make this dish whenever he visits now.

Choosing and Preparing Celeriac

Celeriac can look intimidating with its gnarled, root-like exterior, but once you get past the peel, the flesh is smooth, pale, and wonderfully mild. I've learned to pick medium-sized roots because the really large ones can be woody in the centre, and smaller ones waste too much when peeled. Spiralising works best when the celeriac is chilled and firm, so I sometimes pop it in the fridge for twenty minutes before prepping.

Getting the Sauce Just Right

The secret to carbonara sauce, whether traditional or celeriac-based, is all about temperature control and speed. I used to panic and add the eggs too soon, which resulted in clumpy, unappetising bits instead of a velvety coating. Now I pull the pan completely off the burner, count to ten, then add the egg mixture and toss like my life depends on it. That brief window of residual heat is where the magic happens.

Serving Suggestions and Pairings

This dish is rich enough to stand alone, but I love serving it with a simple rocket salad dressed in lemon juice and olive oil to cut through the creaminess. A crisp white wine like Pinot Grigio or even a dry sparkling wine makes it feel like a special occasion, even on a Wednesday. If you are feeding a crowd, double the recipe but cook it in two batches so the celeriac does not steam instead of sauté.

• Add a handful of fresh parsley or chives at the end for a pop of colour and freshness.
• Serve with crusty gluten-free bread to mop up every last bit of sauce.
• Leftovers can be gently reheated in a skillet with a splash of cream, though it is always best enjoyed fresh.

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This recipe taught me that comfort food does not have to be heavy, and that sometimes the best dishes come from saying yes to a weird idea on a rainy Tuesday. I hope it becomes a favourite in your kitchen too.

Recipe Questions & Answers

→ Can I use bacon instead of pancetta?

Yes, streaky bacon works perfectly as a substitute. It will add a slightly smokier flavor to the dish.

→ How do I prevent the eggs from scrambling?

Remove the skillet from heat before adding the egg mixture and toss quickly. The residual heat will gently cook the eggs into a creamy sauce without scrambling.

→ Can I prepare the celeriac noodles ahead of time?

Yes, you can spiralise celeriac up to 24 hours in advance. Store in an airtight container in the refrigerator to maintain freshness.

→ What can I use if I don't have a spiraliser?

Use a julienne peeler or cut the celeriac into thin matchsticks with a sharp knife. The texture will be slightly different but still delicious.

→ Is this dish suitable for keto diets?

Absolutely. With only 12g of carbohydrates per serving and high fat content, this dish fits well within most ketogenic meal plans.

→ How can I make this vegetarian?

Replace the pancetta with smoked tofu or sautéed mushrooms for umami depth. You can also add nutritional yeast for extra savory flavor.