Celeriac Carbonara (Printable)

A low-carb twist on Carbonara, featuring spiralised celeriac noodles, creamy sauce, crispy pancetta, and Parmesan.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (approximately 28 oz total), peeled and spiralised

→ Meats

02 - 4.2 oz pancetta or streaky bacon, diced

→ Dairy & 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:

01 - Spiralise 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, 5–7 minutes. Remove from pan and set aside, leaving the rendered fat in the skillet.
03 - In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt until combined.
04 - Add butter to the same skillet and melt over medium heat. Add spiralised celeriac and sauté for 4–6 minutes until just tender but still retaining some bite.
05 - Remove skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. Add 1–2 tablespoons of hot water if needed to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Tips:

01 -
  • The celeriac noodles have this incredible subtle sweetness that pairs perfectly with salty pancetta and rich Parmesan
  • You get all the creamy comfort of carbonara without that heavy post-pasta naptime feeling
02 -
  • If your skillet is too hot when you add the eggs, you'll end up with scrambled eggs instead of a silky sauce. Always remove it from the heat first.
  • Celeriac releases water as it cooks, so don't panic if your sauce looks thinner than traditional carbonara at first.
03 -
  • Use a box grater if you don't have a spiralizer, but expect a texture more like rice than noodles
  • A drop of pasta water from regular noodles works wonders if you're cooking pasta for others
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