Celeriac Carbonara with Pancetta (Printable)

Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and eggs. A satisfying low-carb Italian dish.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac roots, peeled and spiralised into noodle-like strands (approximately 28 ounces total)

→ Meats

02 - 4.2 ounces pancetta or streaky bacon, diced into small cubes

→ Dairy and Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.1 ounces freshly grated Parmesan cheese, plus additional for serving
06 - 2 tablespoons unsalted butter

→ Pantry

07 - 1 tablespoon extra virgin olive oil
08 - Freshly ground black pepper to taste
09 - Sea salt to taste

# How To Make It:

01 - Spiralise the peeled celeriac into noodle-like strands using a spiraliser. Transfer to a clean kitchen towel and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5 to 7 minutes, stirring occasionally, until the edges become crispy and golden. Remove with a slotted spoon and set aside on a paper towel, leaving rendered fat in the skillet.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, freshly grated Parmesan, a generous pinch of black pepper, and a pinch of sea salt until fully combined and smooth.
04 - Add butter to the same skillet and allow it to melt over medium heat. Add the spiralised celeriac and sauté for 4 to 6 minutes, tossing gently with tongs, until just tender while maintaining a slight firmness.
05 - Remove the skillet from heat. Immediately add the egg-Parmesan mixture and cooked pancetta to the celeriac. Toss vigorously and continuously so the residual heat gently cooks the eggs, creating a silky, creamy sauce that coats all the noodles evenly. If the sauce appears too thick, add 1 to 2 tablespoons of hot water and toss again.
06 - Transfer to serving bowls immediately while the dish is still warm. Garnish generously with additional grated Parmesan cheese and a fresh twist of black pepper.

# Expert Advice:

01 -
  • It delivers all the creamy, salty richness of classic carbonara without weighing you down afterward.
  • Celeriac adds a gentle flavor that lets the pancetta and Parmesan shine without competing.
  • You can have this on the table in 35 minutes, making it perfect for busy evenings when you still want something special.
02 -
  • Take the skillet completely off the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • If the sauce looks too thick or clumpy, add a tablespoon or two of hot water and keep tossing until it loosens and becomes glossy.
  • Room temperature eggs are your friend here, cold eggs straight from the fridge are more likely to seize up when they hit the warm noodles.
03 -
  • Grate your Parmesan fresh right before whisking it into the eggs, it melts smoother and tastes sharper than anything from a container.
  • If you want extra richness, whisk a tablespoon of heavy cream into the egg mixture before adding it to the pan.
  • Use tongs instead of a spoon to toss the celeriac with the sauce, it gives you better control and helps distribute everything evenly without breaking the noodles.
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