Celeriac Carbonara with Pancetta (Print version)

Spiralised celeriac with crispy pancetta, eggs, and Parmesan in a rich, creamy sauce. Low-carb Italian comfort food.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (about 1.75 lbs total), peeled and spiralised

→ Meats

02 - 4.2 oz pancetta or streaky bacon, diced

→ Dairy & Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.1 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

# How to Make:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, 5 to 7 minutes. Remove from pan and set aside, leaving the fat in the skillet.
03 - In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
04 - Add butter to the same skillet and let it melt over medium heat. Add spiralised celeriac and sauté for 4 to 6 minutes until just tender but still retaining some bite.
05 - Remove the skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so the residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. If needed, add 1 to 2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Tips:

01 -
  • It delivers all the creamy, salty comfort of carbonara without the carb heaviness, so you can have seconds guilt-free.
  • Celeriac noodles hold onto the sauce beautifully and add a subtle nutty flavour that complements the pork and cheese perfectly.
  • The whole dish comes together in about half an hour, making it ideal for busy weeknights when you want something impressive but doable.
02 -
  • Do not add the egg mixture while the pan is still on the heat or you will end up with scrambled eggs instead of a silky sauce.
  • Spiralised celeriac releases moisture as it cooks, so do not be tempted to add extra liquid until after you have tossed everything together.
  • Taste before adding salt because the pancetta and Parmesan are already quite salty.
03 -
  • If your celeriac noodles seem watery after cooking, drain them briefly in a colander before tossing with the egg mixture.
  • For an even richer version, stir a tablespoon of mascarpone into the egg mixture before adding it to the pan.
  • Always use room temperature eggs so they blend more smoothly and cook more evenly with the residual heat.
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