Celeriac Carbonara

The first time I watched celeriac spiralize into curly ribbons, I honestly laughed. This knobby, ugly root vegetable transforming into pasta felt like kitchen magic. My roommate looked at me like I'd lost my mind when I brought three massive celery-roots home from the market, but after that first bowlful, she was already googling spiralizers. Sometimes the most unassuming ingredients surprise us completely.

I made this on a rainy Tuesday when my carb-craving was real but my jeans were feeling unforgiving. The smell of pancetta rendering down filled the whole apartment, and by the time I was tossing those golden strands in the creamy sauce, my partner had wandered into the kitchen, fork in hand, asking if there was enough to share. We ate standing up at the counter, and it was absolutely perfect.

Ingredients

• 2 medium celeriac: Choose firm, heavy roots without too many whiskery bits. Spiralizing creates these beautiful curly noodles that hold sauce surprisingly well.
• 120 g pancetta or streaky bacon: The salty, crispy pieces are essential for that authentic carbonara flavor. Cube it small so it gets really crispy.
• 2 large eggs plus 2 egg yolks: The extra yolks make the sauce incredibly rich and creamy. Room temperature eggs incorporate better.
• 60 g freshly grated Parmesan: Buy a wedge and grate it yourself. Pre-grated cheese has anti-caking agents that prevent it from melting smoothly.
• 30 g unsalted butter: Adds a lovely richness to the celeriac as it sautés and helps the sauce come together.
• 1 tablespoon olive oil: For rendering the pancetta. The fat that renders out gets used for cooking the vegetables.
• Freshly ground black pepper and sea salt: Carbonara needs generous black pepper. The celeriac is naturally slightly sweet so don't be shy with seasoning.

Instructions

Prep your celeriac noodles:

Peel those knobby roots thoroughly with a sharp knife, then spiralize them into long, curly strands. They'll look like a mountain of ribbons but they cook down significantly.

Crisp the pancetta:

Heat olive oil in a large skillet over medium heat and add your diced pancetta. Let it sizzle away until it's golden and crispy, about 5 to 7 minutes, then scoop it out but keep that precious fat in the pan.

Make the sauce base:

Whisk together the eggs, yolks, Parmesan, a generous grind of black pepper, and a pinch of salt until smooth. This mixture will transform in the residual heat.

Cook the noodles:

Melt butter in the pancetta fat and add your spiralized celeriac. Sauté for 4 to 6 minutes until just tender but still with some bite. They should taste cooked, not mushy.

Bring it all together:

Remove the skillet from heat completely, then quickly pour in the egg mixture and toss vigorously with tongs. The residual heat gently cooks the eggs into a silky sauce. Add a splash of hot water if it seems too thick.

Serve immediately:

Plate it up while it's still creamy and hot, with extra Parmesan and a final twist of black pepper on top.

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This recipe became my go-to dinner party trick when I realized most guests couldn't tell they weren't eating wheat pasta. Watching people's faces light up when I finally revealed the secret ingredient has become one of my favorite kitchen moments.

Getting The Texture Right

The key is not to overcook the celeriac noodles. You want them tender but with a slight crunch, similar to al dente pasta. If they cook too long, they'll start to release more water and your sauce might get watery. I always test a strand or two before moving on to the sauce step.

Making It Your Own

Sometimes I'll add a handful of fresh peas or wilted spinach to bulk it up and add color. A splash of white wine in the pan after cooking the pancetta adds depth, and if you're not watching carbs, a little crusty bread on the side never hurt anyone.

Storage And Leftovers

This dish is best enjoyed immediately, as the sauce can separate when reheated. If you do have leftovers, reheat very gently in a pan over the lowest possible heat, adding a splash of water to bring the sauce back together.

• The celeriac noodles can be spiralized a day ahead and stored in water in the refrigerator
• Keep your pancetta crispy by cooking it fresh rather than reheating it
• If your sauce breaks, whisk in a tiny bit of cold butter and it will emulsify back together

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There's something deeply satisfying about turning such an unglamorous vegetable into something this elegant and comforting. Hope it brings as much joy to your kitchen as it has to mine.

Recipe FAQ

→ How do I prevent the eggs from scrambling in the sauce?

The key is to remove the skillet from the heat before adding the egg mixture. The residual warmth from the celeriac and pan is enough to gently cook the eggs, creating a creamy emulsion without scrambling them. Tossing vigorously helps distribute the heat evenly.

→ Can I make this dish vegetarian?

Yes, you can easily adapt this dish for vegetarians. Replace the pancetta with smoked tofu, diced and pan-fried until crispy. This will maintain a savory element similar to the original.

→ What if my sauce seems too thick?

If the sauce appears too thick or clumpy, you can loosen it with 1-2 tablespoons of hot water. Adding a small amount of the starchy water (if you were using pasta) would also work, but with celeriac, hot tap water is sufficient.

→ What's the best way to prepare celeriac for this dish?

For this preparation, peel the celeriac thoroughly, then use a spiraliser to create noodle-like strands. If you don't have a spiraliser, you can use a mandoline or a sharp knife to cut it into very thin julienne strips.

→ What kind of wine pairs well with this meal?

A crisp white wine, such as a Pinot Grigio, would be an excellent accompaniment to this dish. Its bright acidity and light body complement the richness of the Carbonara sauce and the earthy notes of the celeriac.