Celeriac Carbonara with Pancetta (Printer-Friendly)

Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and egg yolks. Low-carb Italian comfort in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (about 1.75 lb 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 - 2 tablespoons unsalted butter

→ Pantry

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

# Direction Steps:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, 5-7 minutes. Remove from pan and set aside, leaving the 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 well combined.
04 - Add butter to the same skillet and let it melt over medium heat. Add spiralised celeriac and sauté for 4-6 minutes until just tender but still retaining some bite.
05 - Remove the skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so the residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. If needed, add 1-2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Advice:

01 -
  • It delivers all the creamy, salty comfort of traditional carbonara without the carb heaviness, so you can enjoy seconds guilt-free.
  • The celeriac adds an unexpected earthy sweetness that makes each bite feel more interesting than regular pasta ever could.
  • You get crispy pancetta, silky sauce, and tender noodles all in under 35 minutes, perfect for busy weeknights.
02 -
  • Take the skillet completely off the heat before adding the egg mixture, or you will end up with scrambled eggs instead of a silky sauce.
  • Toss quickly and confidently once the eggs go in, the motion and residual heat are what create that creamy coating, not additional cooking time.
  • Do not oversalt the egg mixture since both Parmesan and pancetta are already salty, taste at the end and adjust if needed.
03 -
  • Let your eggs and cheese come to room temperature before whisking, cold ingredients can seize when they hit the warm noodles.
  • Use tongs instead of a spoon for tossing, they give you better control and help coat every strand evenly without breaking the delicate celeriac.
  • Taste your Parmesan before adding salt to the egg mixture, some cheeses are much saltier than others and can throw off your seasoning.
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