Celeriac Carbonara with Pancetta (Printable)

Spiralised celeriac with creamy Parmesan sauce and crispy pancetta. Low-carb, gluten-free comfort food.

# What You Need:

→ Vegetables

01 - 2 medium celeriac (about 28 oz 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

# Directions:

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 Hints:

01 -
  • It delivers all the comfort of traditional carbonara without the carb heaviness, so you leave the table satisfied but never sluggish.
  • Celeriac has a nutty, celery-like sweetness that plays beautifully with salty pancetta and sharp Parmesan.
  • The whole dish comes together in under 40 minutes, making it perfect for a weeknight treat that feels special.
  • Youll impress anyone who thinks low-carb eating means boring salads and plain protein.
02 -
  • Take the skillet completely off the heat before adding the egg mixture, or youll end up with scrambled eggs instead of a silky sauce.
  • Toss the celeriac constantly once the eggs go in; the motion and residual heat are what create that glossy, creamy texture.
  • Dont oversalt the egg mixture since pancetta and Parmesan are already quite salty; taste and adjust at the end if needed.
03 -
  • Bring your eggs to room temperature before whisking them; cold eggs are harder to emulsify and can seize up in the pan.
  • If you dont have a spiraliser, use a julienne peeler or slice the celeriac into thin matchsticks for a similar effect.
  • Reserve a small cup of hot water from boiling pasta or vegetables to add to the sauce if it thickens too much; the starch helps bind everything together.
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