Celeriac Carbonara with Pancetta

My spiraliser sat untouched in the cupboard for months until a friend mentioned she'd swapped pasta for celeriac and never looked back. I was skeptical—celeriac isn't exactly the star of the produce aisle—but one rainy Tuesday I pulled it out and gave it a go. The first time I tossed those pale, curly strands with egg and Parmesan, I couldn't believe how well they held the sauce. It clung to every twist like it was meant to be there all along.

I made this for my sister when she was trying to eat lighter but still craved something indulgent. She took one bite, closed her eyes, and said it tasted like a Italian trattoria in the countryside. I laughed because we were sitting in my cramped kitchen with mismatched plates, but she wasn't wrong. There's something about the way the pancetta crisps up and the eggs turn silky that makes you forget you're eating a vegetable pretending to be pasta.

Ingredients

• Celeriac: Choose firm, heavy roots without too many knobby bits, and peel generously to remove the tough outer layer before spiralising.
• Pancetta: The rendered fat is gold here, so don't drain it—it becomes part of the sauce and adds a smoky depth you can't fake.
• Eggs and egg yolks: Room temperature eggs blend more smoothly and won't seize when they hit the warm noodles, so leave them out while you prep.
• Parmesan: Grate it fresh from a block if you can, the pre-grated stuff doesn't melt as well and can make the sauce grainy instead of creamy.
• Butter: A small amount goes a long way in making the celeriac tender and giving the sauce a velvety finish.
• Olive oil: Just enough to start the pancetta without sticking, and it adds a fruity note that balances the richness.
• Black pepper: Crack it fresh and be generous, it's not just seasoning but part of the dish's character.
• Sea salt: Use sparingly since the pancetta and Parmesan both bring plenty of salt to the party.

Instructions

Prep the celeriac:

Peel away the rough skin until you reach the creamy white flesh, then feed it through your spiraliser to create long, curly strands. If you don't have a spiraliser, a julienne peeler works in a pinch.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat, add the diced pancetta, and let it sizzle until the edges turn golden and crispy, about 5 to 7 minutes. Scoop it out with a slotted spoon but leave all that beautiful rendered fat behind.

Make the egg mixture:

In a bowl, whisk together the whole eggs, yolks, grated Parmesan, a generous grinding of black pepper, and just a pinch of salt. The mixture should look thick and pale yellow.

Cook the celeriac:

Add the butter to the same skillet with the pancetta fat and let it melt, then toss in the spiralised celeriac and sauté for 4 to 6 minutes until it softens but still has a little bite. Don't overcook it or it'll turn mushy.

Toss with the sauce:

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

Serve hot:

Plate it right away while it's still steaming, then finish with extra Parmesan and another twist of black pepper. Carbonara waits for no one.

Save

One evening I served this to a friend who swore he'd never enjoy a low-carb meal, and he scraped his plate clean without saying a word. When I told him it was celeriac, he just shrugged and asked for seconds. That's when I knew this recipe had real staying power—it wins people over without trying too hard.

Getting the Texture Right

The secret to good celeriac noodles is not overcooking them. They should be tender enough to twirl on a fork but still have some structure, otherwise they turn into mush and won't hold the sauce. I usually test a strand after four minutes, and if it bends without snapping, it's ready. The butter helps them soften without drying out, so don't skip it even if you're watching calories.

Making It Your Own

If you want a richer sauce, whisk in a tablespoon of cream with the eggs—it's not traditional, but it adds insurance against curdling. For a vegetarian version, I've used smoked tofu in place of pancetta and it works surprisingly well, especially if you add a pinch of smoked paprika. You can also throw in some sautéed mushrooms or peas if you want more bulk, just toss them in with the celeriac so everything heats through together.

Serving and Pairing

This dish is best eaten straight from the pan, still steaming and glossy. I like to serve it in wide, shallow bowls so you can see all those curls coated in sauce. A crisp white wine like Pinot Grigio cuts through the richness beautifully, and a simple green salad with lemon vinaigrette on the side keeps things balanced.

• If you have leftovers, reheat them gently in a skillet with a splash of water to revive the sauce.
• Don't refrigerate the raw spiralised celeriac for more than a day or it'll start to brown and lose its crispness.
• For extra flavor, toast some pine nuts and sprinkle them on top just before serving.

Save

This is the kind of recipe that makes you feel clever without much effort, and it's become one of my go-to dinners when I want something satisfying but not heavy. Once you get the hang of tossing the eggs off the heat, you'll make it again and again.

Recipe Q&A

→ Can I prepare the celeriac noodles ahead of time?

Yes, you can spiralise the celeriac up to 24 hours in advance. Store the noodles in an airtight container in the refrigerator. Pat them dry before cooking to remove excess moisture.

→ What can I use instead of pancetta?

Streaky bacon works perfectly as a substitute. For a vegetarian version, try smoked tofu or mushrooms cooked until crispy for a similar umami flavor and texture.

→ How do I prevent the eggs from scrambling?

Remove the skillet from heat before adding the egg mixture and toss vigorously. The residual heat gently cooks the eggs into a creamy sauce rather than scrambling them. Work quickly for best results.

→ Can I make this dairy-free?

Replace the Parmesan with nutritional yeast and use dairy-free butter or olive oil. The sauce won't be as creamy but will still coat the celeriac noodles nicely with good flavor.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. The acidity cuts through the richness while enhancing the savory pancetta flavors.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to revive the sauce consistency.