Save My sister brought a spiraliser to a Sunday lunch once, convinced she could convert us all to vegetable noodles. I was skeptical until she pulled golden ribbons of celeriac from the blade and tossed them with bacon fat and egg yolk. The kitchen smelled like a Roman trattoria, but sharper, earthier. That creamy tangle on my plate tasted indulgent and light all at once, and I stopped mid-bite to ask for the recipe.
I made this for a friend who was avoiding gluten, and she nearly cried when she realized it tasted like the real thing. We sat on my balcony with wine, twirling celeriac strands around our forks, and she kept saying she forgot she was being good. That night taught me that restriction doesnt have to feel like punishment if you lean into flavor and texture.
Ingredients
- Celeriac: Choose firm, heavy roots without too many knobby bits, and peel them deeply to remove all the rough skin before spiralising.
- Pancetta or streaky bacon: Pancetta is traditional and slightly sweeter, but streaky bacon adds a smokier punch; dice it small so it crisps evenly.
- Eggs and egg yolks: The yolks create that signature silky sauce, so use fresh eggs at room temperature for the best emulsion.
- Parmesan cheese: Grate it yourself from a block; pre-grated versions often contain anti-caking agents that make the sauce grainy.
- Unsalted butter: This adds richness and helps the celeriac soften without browning too fast.
- Olive oil: A tablespoon is enough to render the pancetta fat and keep everything from sticking.
- Black pepper and sea salt: Freshly cracked pepper is essential for that peppery bite carbonara is known for, and salt should be added carefully since pancetta and Parmesan are already salty.
Instructions
- Prep the celeriac:
- Peel each celeriac thoroughly, then feed it through your spiraliser to create long, curly strands that mimic spaghetti. Set them aside on a clean towel to absorb any excess moisture.
- Crisp the pancetta:
- Heat olive oil in a large skillet over medium heat, add diced pancetta, and cook for 5 to 7 minutes until golden and crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan.
- Whisk the egg mixture:
- In a bowl, whisk together whole eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt. The mixture should look pale and creamy.
- Cook the celeriac noodles:
- Add butter to the same skillet and let it melt, then toss in the spiralised celeriac and sauté for 4 to 6 minutes until tender but still slightly firm. You want them to hold their shape, not turn mushy.
- Create the sauce:
- Take the skillet off the heat immediately, pour in the egg and Parmesan mixture along with the crispy pancetta, and toss everything vigorously so the residual heat gently cooks the eggs into a creamy coating. If the sauce seems too thick, add a tablespoon or two of hot water to loosen it.
- Serve hot:
- Divide the celeriac carbonara among four bowls, top with extra Parmesan and a twist of black pepper, and serve right away while its steaming. The sauce thickens as it cools, so dont wait.
Save One winter evening, I served this to a group of friends who were deep into January resolutions. The table went quiet except for the sound of forks scraping plates, and someone finally said, This is allowed? That moment reminded me that good food doesnt need to apologize for being healthier.
Choosing and Preparing Celeriac
Celeriac can look intimidating with its gnarled, alien skin, but inside its creamy white and surprisingly sweet. I used to avoid it until I learned to peel it confidently with a sharp knife, slicing off the rough exterior in sections. Once spiralised, it behaves almost like pasta, soaking up sauce and holding its texture if you dont overcook it. The key is to stop cooking when it still has a slight bite, almost al dente, so it doesnt turn to mush.
Getting the Sauce Just Right
The first time I made carbonara, I added the eggs over high heat and ended up with cheesy scrambled eggs tangled in noodles. Now I know the secret is all about temperature control and constant movement. Pull the pan off the burner, let it cool for just a few seconds, then add your egg mixture and toss like your life depends on it. The residual heat from the celeriac and the pan will gently cook the eggs into a velvety sauce that clings to every strand.
Serving and Pairing Suggestions
This dish is rich enough to stand alone, but I sometimes serve it with a simple rocket salad dressed in lemon juice and olive oil to cut through the creaminess. A chilled glass of Pinot Grigio or a crisp Vermentino works beautifully, balancing the salty pancetta and nutty Parmesan. If youre feeding a crowd, double the recipe but work in two batches so the sauce emulsifies properly.
- Garnish with fresh parsley or chives for a pop of color and a hint of freshness.
- Add a pinch of chili flakes if you like a gentle kick of heat.
- Leftovers can be gently reheated in a skillet with a splash of water, though the sauce wont be quite as silky.
Save Every time I make this, I think about how cooking is really just a series of small adjustments and happy accidents. This celeriac carbonara proves you dont need to follow tradition exactly to create something that feels just as warm and satisfying.
Recipe FAQs
- → 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. Pat them dry with paper towels before cooking to remove excess moisture.
- → What can I substitute for pancetta?
Streaky bacon works perfectly as a substitute. For a vegetarian version, use smoked tofu or mushrooms cooked until crispy. Turkey bacon is another leaner alternative that adds similar smoky notes.
- → How do I prevent the eggs from scrambling?
The key is removing the skillet from heat before adding the egg mixture. Toss vigorously and quickly, allowing residual heat to gently cook the eggs into a creamy sauce. If needed, add a splash of hot water to control temperature.
- → Can I use pre-spiralised vegetables?
While fresh spiralised celeriac is ideal, you can use pre-spiralised options if available. Just ensure they're well-drained and patted dry before cooking to achieve the best texture.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. For red wine lovers, a light-bodied Chianti also works well with the pancetta's richness.
- → How can I add more vegetables to this dish?
Sauté spinach, kale, or peas alongside the celeriac for added nutrition. Roasted cherry tomatoes or sautéed mushrooms also complement the creamy carbonara sauce nicely.