Celeriac Carbonara with Pancetta (Printer-Friendly)

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

# 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. Set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the 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 Suggestions:

01 -
  • It delivers all the creamy, salty satisfaction of traditional carbonara without the carb crash afterward.
  • The celeriac adds a subtle sweetness and interesting texture that makes every bite feel special.
  • You can have this on the table in under 40 minutes, making it perfect for a weeknight dinner that feels like a treat.
  • It's naturally gluten-free and low-carb, so it fits easily into most eating plans without feeling like a compromise.
02 -
  • Take the skillet completely off the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • Work quickly once you add the eggs and toss constantly so the heat distributes evenly and the sauce stays creamy.
  • If the sauce seems too thick, add a tablespoon or two of hot water to loosen it, but do it gradually so you don't make it soupy.
03 -
  • Use room temperature eggs so they incorporate more smoothly and don't cool down the celeriac too quickly.
  • Save a bit of the pancetta fat separately and drizzle it over the finished dish for an extra layer of flavor.
  • If you want a richer sauce, whisk in a tablespoon of heavy cream with the egg mixture before adding it to the pan.
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