Celeriac Carbonara with Pancetta

My kitchen smelled like roasted garlic and rendered pork fat the night I pulled a knobbly celeriac from the crisper and wondered if it could fool anyone into thinking it was pasta. I had been craving carbonara for weeks but wanted something lighter, something that wouldn't leave me heavy and sleepy after dinner. The spiraliser sat unused in the back of my drawer, and this ugly root vegetable seemed like the perfect candidate. What happened next surprised me more than I expected.

I made this for my sister one rainy Tuesday when she showed up unannounced, starving and skeptical. She eyed the spiralised celeriac with suspicion, poking at it with her fork like it might bite back. But after the first mouthful, smothered in that silky egg and cheese sauce with crispy pancetta scattered on top, she went quiet in the way people do when food surprises them. By the end of the bowl, she asked me to teach her how to make it.

Ingredients

• Celeriac: This gnarly root might look intimidating, but once peeled and spiralised, it transforms into tender noodles with a mild, slightly nutty flavor that soaks up sauce beautifully.
• Pancetta or streaky bacon: The rendered fat is liquid gold here, adding depth and a smoky backbone to the dish, so don't discard it.
• Eggs and egg yolks: The secret to carbonara's creaminess without cream, whisked together they create a luscious coating when tossed with hot noodles off the heat.
• Parmesan cheese: Freshly grated is non-negotiable, the pre-grated stuff doesn't melt the same way and can turn grainy.
• Unsalted butter: It helps the celeriac soften and adds a silky richness that balances the saltiness of the pancetta and cheese.
• Olive oil: Just enough to start crisping the pancetta without making the pan too greasy.
• Black pepper and sea salt: Pepper is a key flavor in carbonara, so use a generous hand and grind it fresh if you can.

Instructions

Prep the celeriac:

Peel away the rough skin and feed the celeriac through your spiraliser to create long, noodle-like strands. They don't have to be perfect, a little variation in thickness actually adds nice texture.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat, then add the diced pancetta and let it sizzle until the edges turn golden and crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, but leave all that flavorful fat in the pan.

Make the egg mixture:

In a bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt. It should look pale, thick, and slightly frothy.

Cook the celeriac noodles:

Add the butter to the skillet with the pancetta fat and let it melt over medium heat. Toss in the spiralised celeriac and sauté for 4 to 6 minutes, stirring often, until the noodles soften but still have a slight bite.

Combine and create the sauce:

Pull the skillet off the heat immediately, then pour in the egg mixture and scatter in the crispy pancetta. Toss everything vigorously with tongs so the residual heat gently cooks the eggs into a creamy, glossy sauce that clings to every strand.

Serve:

Plate it up right away, finishing each bowl with extra Parmesan and a few twists of black pepper. If the sauce looks too thick, loosen it with a tablespoon or two of hot water.

Save

There was a night last winter when I made this alone after a long day, standing at the stove in my socks with a glass of wine nearby. The kitchen was warm, the windows fogged, and I twirled those celeriac noodles around my fork feeling oddly proud. It wasn't just dinner, it was proof that I could take something unfamiliar and turn it into comfort.

How to Spiralise Celeriac Without a Mess

Celeriac is awkward and lumpy, so I learned to cut it into manageable chunks first, trimming the top and bottom flat so it sits stable. Peel it thick because the outer layer can be fibrous, then feed it through the spiraliser slowly. If you don't have a spiraliser, a julienne peeler or even a sharp knife works, just aim for thin, noodle-like strips. Keep a damp towel under your cutting board to stop it from sliding around.

Making It Your Own

I've made this with smoked salmon instead of pancetta when I wanted something lighter and a little more elegant. A friend of mine stirs in a handful of fresh peas and mint in spring, which sounds strange but tastes incredible. You can also add a splash of cream to the egg mixture if you want it even richer, though I rarely bother. The beauty of this dish is that it's flexible, as long as you respect the technique, you can riff on the flavors.

Pairing and Serving Suggestions

This pairs beautifully with a crisp, cold Pinot Grigio or a dry sparkling wine that cuts through the richness. I like to serve it with a simple arugula salad dressed in lemon and olive oil, something peppery and bright to balance the creamy noodles. If you're feeding a crowd, double the recipe and serve it family-style in a big warm bowl.

• Top with crispy fried sage leaves for an earthy, aromatic finish.
• Add a pinch of chili flakes if you like a little heat.
• Serve with crusty bread to mop up any sauce left in the bowl.

Save

This dish taught me that comfort food doesn't have to be heavy, and that vegetables can be just as satisfying as pasta when you treat them right. I hope it becomes one of those recipes you return to again and again, tweaking and perfecting until it feels like your own.

Recipe FAQs

→ Can I make this dish without a spiraliser?

Yes, you can use a julienne peeler or knife to cut the celeriac into thin matchstick-like strips. The texture will be slightly different but still delicious.

→ How do I prevent the eggs from scrambling?

Remove the skillet from heat before adding the egg mixture and toss vigorously. The residual heat will gently cook the eggs into a creamy sauce without scrambling.

→ What can I substitute for pancetta?

Streaky bacon works perfectly as a substitute. For a vegetarian version, use smoked tofu or sautéed mushrooms for a similar umami depth.

→ Can I prepare the celeriac noodles ahead of time?

Yes, spiralise the celeriac up to 24 hours in advance and store in an airtight container in the refrigerator. Pat dry before cooking to remove excess moisture.

→ How do I know when the celeriac is cooked properly?

The celeriac should be tender but still have a slight bite, similar to al dente pasta. This typically takes 4-6 minutes of sautéing over medium heat.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy richness of the carbonara while cutting through the pancetta's saltiness.