Celeriac Carbonara with Pancetta

I bought a spiraliser on a whim during a kitchen gadget sale, convinced it would end up in the back of a cupboard like so many others. But the first time I turned a knobby celeriac into delicate ribbons, I was hooked. This dish came about on a rainy Tuesday when I craved carbonara but wanted something lighter, earthier. The celeriac brought a subtle sweetness that played beautifully with the salty pancetta and sharp Parmesan.

I first made this for a friend who was skeptical about vegetable noodles, convinced nothing could replace spaghetti. Watching her face light up after the first forkful, then immediately reach for seconds, felt like a quiet victory. We finished the entire pan between us, standing at the counter with our forks, laughing about how we'd underestimated a humble root vegetable. That evening turned this from an experiment into a staple.

Ingredients

• Celeriac: Choose firm, heavy specimens without too many knobs, as they spiralise more smoothly and yield cleaner noodles with less waste.
• Pancetta: The rendered fat becomes the base of your sauce, so opt for quality pancetta or thick-cut streaky bacon that will crisp beautifully and add deep savory notes.
• Eggs and egg yolks: Room temperature eggs blend more smoothly and create a silkier sauce that clings to every strand without scrambling.
• Parmesan cheese: Freshly grated is non-negotiable here, the pre-shredded stuff contains anti-caking agents that make the sauce grainy instead of creamy.
• Unsalted butter: This adds richness and helps the celeriac soften without browning, creating a gentle base for tossing with the egg mixture.
• Olive oil: Just enough to start the pancetta rendering, it prevents sticking and adds a fruity undertone to the finished dish.
• Black pepper and sea salt: Carbonara lives and dies by its pepper, so use freshly cracked for a sharp, aromatic kick that cuts through the richness.

Instructions

Prep the celeriac:

Peel away the rough skin and feed the celeriac through your spiraliser, creating long, curly strands. Trim any overly thick pieces so they cook evenly.

Crisp the pancetta:

Heat olive oil in a large skillet over medium heat, then add diced pancetta and cook until golden and crispy, about 5 to 7 minutes. Remove the pancetta but leave that glorious rendered fat behind.

Make the sauce base:

In a bowl, whisk together the whole eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt until smooth and pale. This mixture will transform into your creamy coating.

Cook the celeriac noodles:

Add butter to the same skillet with the pancetta fat and let it melt over medium heat, then toss in the spiralised celeriac and sauté for 4 to 6 minutes until tender but still with a slight bite. You want them soft enough to twirl but not mushy.

Create the carbonara:

Pull the skillet off the heat immediately, then pour in the egg mixture and add back the crispy pancetta, tossing everything vigorously so the residual heat gently cooks the eggs into a creamy sauce. If it looks too thick, splash in a tablespoon or two of hot water to loosen it.

Serve hot:

Plate immediately while still steaming, then shower with extra Parmesan and a final twist of black pepper. Carbonara waits for no one.

Save

There was an evening when I served this to my parents, who are pasta purists and approach any vegetable substitute with suspicion. My dad twirled his fork, took a cautious bite, then looked up and asked for the recipe. That moment, seeing him scribble notes on the back of an envelope, told me this dish had earned its place at the table.

Choosing and Preparing Celeriac

The first time I spiralised celeriac, I learned the hard way that size matters. Smaller ones are too fiddly and waste too much, while massive ones can be woody in the center. Look for medium-sized roots, firm and heavy for their size, with minimal rootlets hanging off. Peel generously to remove all the gnarly bits, then cut a flat base so it sits steady while you spiralise. The fresher the celeriac, the sweeter and less fibrous your noodles will be.

Getting the Sauce Just Right

Carbonara sauce is all about temperature control and timing, which sounds fussy but becomes second nature after one or two tries. The magic happens off the heat, where the warmth of the noodles and skillet gently cooks the eggs into a glossy, creamy emulsion. If your sauce looks broken or clumpy, add a tiny splash of hot water and keep tossing, it usually comes back together. I keep a kettle of just-boiled water nearby for exactly this reason.

Variations and Serving Ideas

This base recipe is wonderfully flexible once you understand the technique. I have swapped pancetta for guanciale when I am feeling traditional, or used smoked tofu and nutritional yeast for a plant-based version that surprised even my skeptical sister. Sometimes I toss in sautéed mushrooms or a handful of peas for extra texture and color. Serve it with a crisp green salad dressed simply in lemon and olive oil, and pour a chilled Pinot Grigio or Vermentino alongside.

• Stir a splash of cream into the egg mixture for an even richer, more forgiving sauce that is harder to scramble.
• Add a pinch of chili flakes to the pancetta while it cooks for a gentle warmth that cuts through the richness.
• Finish with fresh parsley or chives for a pop of color and a bright herbal note that lifts the whole dish.

Save

This dish has become my answer to weeknight cravings and Sunday suppers alike, proving that comfort food does not need to be heavy to feel satisfying. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I prepare celeriac noodles in advance?

Yes, you can spiralise celeriac up to 24 hours ahead. Store in an airtight container in the refrigerator. Pat dry with paper towels before cooking to remove excess moisture.

→ How do I prevent the eggs from scrambling?

Remove the skillet completely from heat before adding the egg mixture. Toss quickly and vigorously so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.

→ What can I substitute for pancetta?

Streaky bacon works perfectly as a substitute. For a vegetarian version, use smoked tofu diced into small cubes and pan-fried until crispy.

→ Why is my sauce too thick or clumpy?

If the sauce becomes too thick, add 1-2 tablespoons of hot water or reserved pasta water to loosen it. Toss continuously to achieve a silky, coating consistency.

→ How do I choose the best celeriac?

Select firm, heavy celeriac bulbs without soft spots. Medium-sized bulbs (around 400g each) are easier to spiralise and yield tender noodles with better texture.

→ Can I add cream to make it richer?

Absolutely. Stir in 2-3 tablespoons of heavy cream with the egg mixture for an even more luxurious, velvety sauce that coats the celeriac beautifully.