Celeriac Carbonara with Pancetta (Printable Version)

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

# Needed Ingredients:

→ Vegetables

01 - 2 medium celeriac (about 28 oz total), peeled and spiralised

→ Meats

02 - 4.2 oz pancetta or streaky bacon, diced

→ Dairy and 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

# Steps:

01 - Spiralise the celeriac into thin noodle-like strands. Set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, about 5 to 7 minutes. Remove from pan and set aside, leaving the rendered 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 until well combined.
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 firmness.
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 Advice:

01 -
  • It delivers all the creamy indulgence of carbonara with a fraction of the carbs and a gentle, nutty sweetness from the celeriac.
  • The crispy pancetta adds salty crunch that plays beautifully against the silky egg sauce.
  • It comes together in about half an hour, making it perfect for weeknight dinners that feel special.
  • You can make it gluten free without any substitutions or fuss.
02 -
  • Take the skillet off the heat before adding the eggs, or you'll end up with scrambled eggs instead of a creamy sauce.
  • Spiralise the celeriac just before cooking to prevent it from browning or drying out.
  • Use freshly grated Parmesan, the pre-grated stuff contains anti-caking agents that prevent it from melting smoothly.
03 -
  • Reserve a small cup of hot pasta water (or plain hot water) before you start tossing, it's a lifesaver if your sauce needs loosening.
  • Warm your serving plates in the oven for a minute or two so the carbonara stays hot longer at the table.
  • If you can't find pancetta, thick-cut bacon works beautifully, just make sure it's good quality and not too sweet.
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