Celeriac Carbonara with Pancetta (Printer-friendly)

Spiralized celeriac in creamy Parmesan sauce with crispy pancetta. Low-carb Italian comfort in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (about 28 oz 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 - 2 tablespoons unsalted butter

→ Pantry

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

# Directions:

01 - Spiralise the celeriac into noodle-like strands using a spiraliser. Set aside on a plate.
02 - In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crisp and golden, 5-7 minutes. Remove with a slotted spoon and set aside on a paper towel, 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 well combined.
04 - Add butter to the same skillet and allow it to melt over medium heat. Add spiralised celeriac and sauté for 4-6 minutes until just tender while retaining some bite.
05 - Remove the skillet from heat. Immediately 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 1-2 tablespoons of hot water to achieve desired consistency.
06 - Serve immediately while hot, garnished with extra Parmesan cheese and a twist of freshly ground black pepper.

# Expert Advice:

01 -
  • It gives you all the creamy, salty comfort of traditional carbonara without the carb crash afterward.
  • The celeriac adds a subtle earthiness that plays beautifully with the richness of Parmesan and pork fat.
  • It comes together in under 40 minutes, making it perfect for a weeknight dinner that feels special.
02 -
  • Always remove the pan from the heat before adding the egg mixture or you'll end up with scrambled eggs instead of a creamy sauce.
  • Toss fast and confidently; the residual heat does all the work, and hesitation leads to clumping.
  • If your celeriac releases a lot of water while cooking, drain it briefly before adding the egg mixture to avoid a watery sauce.
03 -
  • Always grate your Parmesan fresh from a block; it melts smoother and tastes infinitely better than the pre-grated kind.
  • Use tongs instead of a spoon for tossing; they give you more control and help coat every strand evenly.
  • If you're nervous about scrambling the eggs, temper them first by whisking in a spoonful of the hot pancetta fat before adding the mixture to the pan.
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