Save The first time I spiralized celeriac, I thought I'd made a mistake. The strands looked pale and uncertain, nothing like the glossy pasta I was used to. But once they hit the hot pan with butter and started releasing that subtle, earthy sweetness, I realized I was onto something. This wasn't about replacing carbonara, it was about reimagining it. Now, this dish shows up on weeknights when I want comfort without the heaviness, and no one at the table complains.
I made this for a friend who was skeptical about vegetable noodles, and she cleaned her plate without saying a word. Halfway through, she looked up and asked what kind of pasta it was. When I told her it was celeriac, she laughed and said she'd never trust her own taste buds again. That moment reminded me how good food doesn't need to announce itself, it just needs to taste right.
Ingredients
- Celeriac: This knobby root vegetable spiralizes beautifully and holds up to heat without turning mushy, giving you a tender bite with just enough structure.
- Pancetta: The rendered fat is gold here, it coats the noodles and adds smoky depth that bacon just can't quite match.
- Eggs and egg yolks: The extra yolks make the sauce impossibly silky, and using room temperature eggs helps them emulsify smoothly without scrambling.
- Parmesan: Freshly grated is non-negotiable, the pre-shredded stuff doesn't melt the same way and you'll lose that creamy coating.
- Butter: A little butter in the pan with the celeriac adds richness and helps the noodles caramelize slightly at the edges.
- Olive oil: Just enough to get the pancetta started without making the dish greasy.
- Black pepper: Carbonara lives on pepper, so crack it fresh and be generous.
Instructions
- Prep the celeriac:
- Peel away the rough skin and run it through a spiralizer to create long, noodle-like strands. If you don't have a spiralizer, a julienne peeler works in a pinch, though the strands will be shorter.
- Crisp the pancetta:
- Heat olive oil in a large skillet over medium heat, then add the diced pancetta and let it cook undisturbed for a few minutes until the edges turn golden and crispy. Remove the pancetta but leave all that flavorful fat behind.
- Make the egg mixture:
- In a bowl, whisk together the eggs, yolks, Parmesan, a generous amount of black pepper, and a small pinch of salt. The mixture should look thick and pale yellow.
- Cook the celeriac:
- Add butter to the same skillet with the pancetta fat and let it melt, then toss in the celeriac noodles. Sauté for 4 to 6 minutes, stirring occasionally, until they soften but still have a slight bite, like al dente pasta.
- Combine and toss:
- Pull the skillet off the heat immediately, then pour in the egg mixture and add the crispy pancetta. Toss everything vigorously with tongs so the residual heat gently cooks the eggs into a creamy sauce that clings to every strand.
- Serve:
- Plate it up right away while it's steaming, then finish with extra Parmesan and a few more cracks of black pepper. This dish doesn't wait well, so eat it hot.
Save One winter evening, I served this to my family without mentioning it wasn't pasta, and my brother went back for seconds before asking why it tasted lighter than usual. When I told him, he shrugged and said he didn't care what it was called, he just wanted more. That's when I knew this recipe had earned its place at the table, not as a substitute, but as something worth making on its own.
Choosing and Prepping Celeriac
Look for celeriac that feels heavy for its size and has firm, unblemished skin. The smaller ones tend to be less woody inside and easier to spiralize. When peeling, don't be shy, you need to cut deep enough to remove all the rough, fibrous outer layer and reveal the creamy white flesh underneath. I learned this after struggling with a dull peeler and uneven noodles, now I use a sharp knife and take my time.
Getting the Sauce Just Right
The key to carbonara sauce, whether traditional or this version, is controlling the heat. Off the stove, the residual warmth from the celeriac and pan is enough to thicken the eggs into something creamy without turning them grainy. I used to rush this step and ended up with clumps, now I toss slowly and watch the sauce coat the back of my spoon. If it looks dry, a splash of hot water works wonders to bring it back together.
Serving and Storing
This dish is best enjoyed immediately, straight from the pan to the plate. Celeriac noodles release moisture as they sit, and the sauce can separate if left too long. If you do have leftovers, store them in an airtight container in the fridge for up to two days, but know that reheating won't bring back that silky texture.
- Reheat gently in a skillet over low heat with a splash of water or cream to help the sauce come together again.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
- A crisp white wine like Pinot Grigio or a light sparkling water with lemon makes a lovely pairing.
Save This recipe taught me that comfort food doesn't have to be complicated or heavy, it just has to feel right. I hope it becomes one of those dishes you turn to when you want something satisfying without the fuss.
Your Questions Answered
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralise the celeriac up to 24 hours ahead and store it in an airtight container in the refrigerator. Pat dry before cooking to remove excess moisture.
- → What if I don't have a spiraliser?
You can use a julienne peeler or a sharp knife to cut the celeriac into thin matchstick strips. The texture will be slightly different but equally delicious.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture, and toss continuously. The residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.
- → Can I make this vegetarian?
Absolutely. Replace the pancetta with smoked tofu for a vegetarian version, or use mushrooms sautéed in olive oil for an earthy alternative.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and rich pancetta beautifully.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to revive the sauce.