Save I was skeptical the first time someone suggested swapping pasta for celeriac. It sounded like one of those overly trendy substitutions that never quite delivers. But after one forkful of these tender, buttery strands coated in silky egg and sharp Parmesan, I was completely won over. The earthiness of the celeriac plays beautifully against the salty pancetta, and you don't miss the carbs one bit. It's become my go-to when I want something indulgent but not heavy.
I made this for a small dinner party last autumn, and my friend who usually turns her nose up at vegetable noodles went completely quiet after her first bite. She looked up at me, fork mid-air, and said she couldn't believe it wasn't pasta. That moment felt like a quiet victory. Sometimes the best compliment is just silence and the sound of forks scraping plates clean.
Ingredients
- Celeriac: This knobby root vegetable transforms beautifully when spiralised, holding its shape while soaking up the creamy sauce. Choose firm, heavy celeriac without too many crevices for easier peeling.
- Pancetta: The salty, crispy bits are essential for that authentic carbonara punch. If you can only find bacon, go for the streaky kind and dice it small so it crisps up properly.
- Eggs and egg yolks: The secret to a silky sauce is using whole eggs plus extra yolks. The yolks add richness and help the sauce cling to every strand without scrambling.
- Parmesan cheese: Freshly grated is non-negotiable here. Pre-grated stuff won't melt into the sauce the same way, and you'll miss that nutty, salty depth.
- Unsalted butter: This adds a luxurious silkiness to the celeriac as it cooks and helps the sauce come together beautifully.
- Olive oil: Just enough to render the pancetta fat and prevent sticking. Don't skip this step or your pancetta won't crisp properly.
- Black pepper and sea salt: Carbonara is all about balance, and freshly cracked pepper adds a warm bite that cuts through the richness.
Instructions
- Prep Your Celeriac:
- Peel away the rough outer skin and run the celeriac through your spiraliser to create long, noodle-like strands. If you don't have a spiraliser, a julienne peeler works in a pinch, though it takes a bit longer.
- Crisp the Pancetta:
- Heat the olive oil in a large skillet over medium heat, then add the diced pancetta. Let it cook undisturbed for a few minutes before stirring, so it gets really crispy and golden, about 5 to 7 minutes total.
- Make the Egg Mixture:
- In a bowl, whisk together the eggs, egg 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 butter to the same skillet with the pancetta fat and let it melt and foam. Toss in the spiralised celeriac and sauté for 4 to 6 minutes until it's tender but still has a slight bite, like al dente pasta.
- Bring It Together:
- Pull the skillet off the heat immediately, then pour in the egg mixture and toss everything vigorously with tongs. The residual heat will gently cook the eggs into a creamy sauce that coats every strand without scrambling.
- Serve:
- Plate it up right away while it's still glossy and warm, then finish with extra Parmesan and another crack of black pepper. This dish waits for no one.
Save There's something quietly comforting about twirling a fork through these ribbons of celeriac, the way the sauce clings and the pancetta adds little bursts of salt. It reminds me that sometimes the best meals aren't about following tradition perfectly, but about finding new ways to love familiar flavors. This dish has earned a permanent spot in my rotation, and I think it will in yours too.
Choosing and Prepping Celeriac
Celeriac can look intimidating with its gnarled exterior, but once you peel it, the flesh is smooth and creamy white. I've learned to choose ones that feel heavy for their size and have minimal rootlets, which makes peeling much less frustrating. A sharp vegetable peeler or a sturdy knife works best to remove that thick skin. Once it's naked, spiralise it immediately or toss it in a bowl of water with a squeeze of lemon to prevent browning.
Getting the Sauce Just Right
The magic of carbonara is in the emulsion, that moment when eggs, cheese, and fat come together into something creamy and cohesive. I've scrambled my share of eggs by being impatient, and I've learned that pulling the pan off the heat is the single most important step. The residual warmth is enough to gently cook the eggs without turning them grainy. If you're nervous, you can even toss the celeriac in a warm serving bowl instead of the skillet. It gives you more control and a little extra insurance.
Serving and Pairing Suggestions
This carbonara is rich enough to stand on its own, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or a dry sparkling wine makes it feel a bit fancy, even on a Tuesday. If you want to stretch it for more people, add a side of roasted cherry tomatoes or steamed broccolini.
- Serve immediately while the sauce is still glossy and warm, as it thickens as it cools.
- Leftovers can be gently reheated with a splash of cream or water, though the texture is best fresh.
- For a touch of brightness, finish with a sprinkle of lemon zest or chopped parsley.
Save This dish proves that you don't need pasta to capture the soul of carbonara. Give it a try, and I think you'll find yourself coming back to it again and again.
Your Questions Answered
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralise the celeriac up to 24 hours ahead. Store the noodles in an airtight container in the refrigerator, and pat them dry with paper towels before cooking to remove excess moisture.
- → What if I don't have a spiraliser?
You can use a julienne peeler or vegetable peeler to create thin ribbons, or simply cut the celeriac into thin matchsticks with a sharp knife. The texture will be slightly different but equally delicious.
- → How do I prevent the eggs from scrambling?
The key is to remove the skillet from heat before adding the egg mixture, and toss quickly and continuously. The residual heat from the celeriac and pan gently cooks the eggs into a creamy sauce rather than scrambling them.
- → Can I make this vegetarian?
Absolutely. Replace the pancetta with smoked tofu for a plant-based protein, or use sautéed mushrooms for an earthy umami flavour that complements the creamy sauce beautifully.
- → What wine pairs best with this dish?
A crisp, dry white wine like Pinot Grigio or Vermentino works wonderfully, as the acidity cuts through the richness of the cream and cheese while complementing the earthy celeriac.
- → How can I adjust the consistency of the sauce?
If the sauce is too thick, add hot water one tablespoon at a time while tossing. If it's too thin, add a bit more grated Parmesan and continue tossing until it reaches your desired creaminess.