Celeriac Carbonara with Pancetta (Print Version)

Spiralised celeriac with creamy egg sauce, crispy pancetta, and Parmesan. Low-carb, gluten-free 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 It:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add diced 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 traditional carbonara without the carb crash afterward.
  • The celeriac adds a subtle earthiness that makes the dish feel more interesting than plain noodles ever did.
  • You can have this on the table in half an hour, which means weeknight dinners just got a lot more exciting.
02 -
  • Take the skillet off the heat before adding the eggs or you'll end up with scrambled eggs instead of a silky sauce.
  • Toss fast and constantly once the eggs go in, the motion and residual heat are what create that creamy texture.
  • If the sauce breaks or looks grainy, a splash of hot water and vigorous tossing can usually bring it back together.
03 -
  • Use a large skillet so the celeriac has room to sauté instead of steam, which keeps it from getting watery.
  • Warm your serving bowls in advance so the carbonara doesn't cool down too fast and lose that creamy consistency.
  • Always taste before adding extra salt, the Parmesan and pancetta usually give you all the seasoning you need.
Go Back