Celeriac Carbonara with Pancetta (Printer-Friendly)

Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and egg yolks. Low-carb Italian comfort food.

# What You Need:

→ Vegetables

01 - 2 medium celeriac roots (about 1.75 pounds total), peeled and spiralised

→ Meats

02 - 4.2 ounces pancetta or streaky bacon, diced

→ Dairy & Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.1 ounces freshly grated Parmesan cheese, plus extra for serving
06 - 1 ounce 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 and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crisp, approximately 5 to 7 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the skillet.
03 - In a mixing bowl, whisk together eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of salt until well combined.
04 - Add butter to the skillet and allow it to melt over medium heat. Add spiralised celeriac and sauté for 4 to 6 minutes until just tender while retaining slight firmness.
05 - Remove the skillet from heat. Immediately 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. Add 1 to 2 tablespoons of hot water if needed to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.

# Expert Advice:

01 -
  • It gives you all the creamy, salty indulgence of carbonara without the carb crash afterwards.
  • The celeriac adds a subtle earthy sweetness that plays beautifully with the sharp Parmesan and smoky pancetta.
  • You can have it on the table in under 40 minutes, even on a weeknight.
  • It feels fancy enough to serve guests but forgiving enough for a quick solo dinner.
02 -
  • Take the pan completely off the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • Toss fast and confidently when you add the eggs, the motion and residual heat are what make the magic happen.
  • Celeriac releases water as it cooks, so don't worry if the pan looks a little wet, it will help create the sauce.
03 -
  • Use the freshest eggs you can find, they make the sauce taste richer and more luxurious.
  • Don't skip the extra Parmesan at the end, that final salty, nutty hit is what makes each bite sing.
  • If you're nervous about scrambling the eggs, temper them first by adding a spoonful of the hot celeriac to the bowl and whisking before adding everything to the pan.
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