Celeriac Carbonara with Pancetta (Printable Version)

Low-carb Carbonara with spiralised celeriac, crispy pancetta, and creamy Parmesan sauce. Gluten-free and delicious.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (about 1.75 lb total), peeled and spiralized

→ Meats

02 - 4.2 oz pancetta or streaky bacon, diced

→ Dairy and 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 - Spiralize the peeled 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, retaining the rendered fat in the skillet.
03 - In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, 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 spiralized celeriac and sauté for 4 to 6 minutes until just tender while retaining a 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 and creates a creamy sauce coating the noodles. Add 1 to 2 tablespoons of hot water if needed to achieve desired sauce consistency.
06 - Transfer to serving plates immediately. Garnish with additional Parmesan cheese and freshly cracked black pepper.

# Expert Tips:

01 -
  • It satisfies that deep carbonara craving without the post-pasta slump, leaving you energized instead of heavy.
  • The celeriac adds a subtle, nutty sweetness that plays beautifully with salty pancetta and sharp Parmesan.
  • You can have it on the table in 35 minutes, which means weeknight indulgence is totally doable.
  • It feels fancy enough for guests but forgiving enough for a solo dinner experiment.
02 -
  • The skillet must be off the heat before you add the eggs, or you'll end up with scrambled eggs instead of a creamy sauce, I learned this the hard way on my second attempt.
  • Don't skip the extra egg yolks, they're what give the sauce that restaurant quality richness without a drop of cream.
  • Celeriac releases water as it cooks, so don't be alarmed if the pan looks a little wet, it'll evaporate and the noodles will tighten up beautifully.
03 -
  • Warm your serving bowls in a low oven for a few minutes before plating, it keeps the dish hot longer and the sauce stays creamy instead of thickening too fast.
  • Use the finest holes on your grater for the Parmesan so it melts seamlessly into the eggs, big shreds can clump and ruin the texture.
  • If you're nervous about scrambling the eggs, temper them first by whisking in a spoonful of the hot pancetta fat before adding the mixture to the skillet.
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