Save to Pinterest My spiraliser sat in the cupboard for months before I actually used it for anything other than zucchini. Then one rainy Tuesday, I grabbed a knobby celeriac root at the market on a whim, and everything changed. The earthy sweetness of celeriac turned out to be the perfect canvas for carbonara's rich, peppery sauce. I served it to friends who were avoiding carbs, and they scraped their plates clean without saying a word about missing pasta. It's been my go-to ever since.
I remember making this for my sister after she'd been on a strict diet for weeks. She was skeptical when I told her it wasn't real pasta, but after the first bite, she looked up and smiled. We sat at the kitchen counter, twirling our forks and talking until the sky went dark. That night, this dish became more than a recipe, it became proof that eating well doesn't mean giving up comfort.
Ingredients
- Celeriac: This gnarly root vegetable spiralises beautifully and holds its shape when sautéed, offering a subtle celery-like sweetness that balances the richness of the sauce.
- Pancetta or streaky bacon: The rendered fat becomes the cooking base, and the crispy bits add bursts of salty, smoky flavour throughout the dish.
- Eggs and egg yolks: The soul of carbonara, they create a luscious, creamy coating without any cream, thickening gently from residual heat.
- Parmesan cheese: Freshly grated is essential here, it melts smoothly into the eggs and clings to every strand of celeriac.
- Unsalted butter: Adds a silky richness to the celeriac as it cooks and helps the sauce come together beautifully.
- Olive oil: Used to render the pancetta and start building flavour in the pan.
- Black pepper and sea salt: Freshly cracked pepper is non-negotiable, it gives carbonara its signature bite and warmth.
Instructions
- Prep the celeriac:
- Peel away the rough skin and feed the celeriac through your spiraliser to create long, noodle-like strands. Set them aside on a clean kitchen towel to absorb any excess moisture.
- 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 crisp, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, leaving all that flavourful fat in the pan.
- Make the egg mixture:
- In a bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a pinch of salt until smooth and slightly frothy. This is your silky sauce base.
- Sauté the celeriac:
- Add the butter to the same skillet and let it melt into the pancetta fat, then toss in the spiralised celeriac. Sauté for 4 to 6 minutes, stirring occasionally, until the strands are just tender but still have a little bite.
- Combine off the heat:
- Remove the skillet from the burner immediately, then pour in the egg mixture and toss everything vigorously with tongs so the residual heat gently cooks the eggs into a creamy, glossy sauce. If it looks too thick, add a tablespoon or two of hot water to loosen it up.
- Serve hot:
- Divide among warm plates and top with extra Parmesan and a generous twist of black pepper. Serve right away while it's still steaming.
Save to Pinterest One evening, I served this to a friend who swore she hated celeriac. She took a cautious forkful, then another, then looked at me and said, I think I've been wrong my whole life. We laughed so hard we nearly cried. It's funny how a single dish can change someone's mind about an ingredient they thought they knew.
Choosing and Prepping Celeriac
Look for celeriac roots that feel heavy for their size and have firm, unblemished skin. The smaller ones tend to be less woody and easier to spiralise. When peeling, use a sharp knife instead of a peeler to remove the thick, knobby skin completely, you want to get down to the pale, creamy flesh underneath. If your spiraliser struggles with the round shape, slice a flat edge on one side to stabilize it.
Getting the Sauce Just Right
The secret to a perfect carbonara sauce is timing and temperature. You want the skillet warm enough to gently cook the eggs, but not so hot that they scramble. I learned this the hard way after a few batches that turned grainy. Now I always remove the pan from the heat, count to ten, then add the egg mixture while tossing constantly. The motion and residual warmth do all the work, creating that glossy, clingy coating that makes carbonara so irresistible.
Serving and Pairing Ideas
This dish is rich enough to stand on its own, but I sometimes serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp white wine like Pinot Grigio or a light Vermentino pairs beautifully, balancing the salty pancetta and buttery sauce. If you want to stretch it for more servings, add sautéed mushrooms or wilted spinach for extra bulk and flavour.
- Garnish with fresh parsley or chives for a pop of colour and freshness.
- Leftovers can be gently reheated in a skillet with a splash of water or broth to revive the sauce.
- For a smoky twist, try using smoked pancetta or adding a pinch of smoked paprika to the egg mixture.
Save to Pinterest This celeriac carbonara has become my proof that low-carb cooking doesn't have to feel like a compromise. Every time I make it, I'm reminded that the best meals are the ones that surprise you, comfort you, and leave you reaching for seconds.
Recipe Questions
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralize the celeriac up to 24 hours ahead. Store the noodles in an airtight container in the refrigerator. Pat them dry before cooking to remove any excess moisture that may have accumulated.
- → How do I prevent the eggs from scrambling?
The key is removing the skillet from heat before adding the egg mixture. Toss the noodles vigorously and quickly so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them. Work fast and don't return the pan to direct heat.
- → What can I substitute for pancetta?
Streaky bacon works perfectly as a direct substitute. For a vegetarian version, try smoked tofu or omit the meat entirely and add sautéed mushrooms for an earthy, umami flavor. You can also use prosciutto or guanciale for a more authentic Italian touch.
- → Will celeriac noodles have the same texture as pasta?
Celeriac noodles have a slightly firmer, more fibrous texture than traditional pasta with a subtle, earthy flavor. When cooked correctly (4-6 minutes), they maintain a pleasant bite similar to al dente pasta while absorbing the creamy sauce beautifully.
- → How can I make the sauce creamier?
If you prefer a richer sauce, add a splash of heavy cream or crème fraîche to the egg mixture before tossing. You can also increase the amount of butter or add a tablespoon of the reserved pancetta fat for extra silkiness and flavor.
- → Is this dish suitable for meal prep?
This carbonara is best enjoyed immediately after preparation. The creamy sauce can separate and the celeriac may release water when reheated. If you must prep ahead, store components separately and combine them fresh when ready to serve for optimal texture and flavor.