Celeriac Carbonara with Pancetta

My sister handed me a spiraliser one Christmas with a smirk, convinced I'd never use it. Two weeks later, I was elbow-deep in celeriac strands, determined to prove her wrong. The smell of pancetta sizzling in butter filled the kitchen, and I realized this wasn't just about winning a bet. It was about reimagining something familiar without losing the soul of it. That first creamy, peppery bite made me forget all about traditional pasta.

I made this for a friend who swore she hated anything that tried to replace pasta. She ate two servings and asked for the recipe before she left. We sat at the table longer than usual that night, talking and twirling celeriac noodles like they were the real thing. She admitted the texture surprised her, how it held the sauce without turning mushy. I think that's when I stopped calling this a substitute and started calling it what it is: its own thing entirely.

Ingredients

• Celeriac: Choose firm, heavy bulbs without too many knobby bits, they're easier to peel and spiralise cleanly.
• Pancetta: The rendered fat is gold here, it becomes part of the sauce, so don't drain it away.
• Eggs and egg yolks: Room temperature eggs emulsify better and create that silky coating without scrambling.
• Parmesan: Grate it yourself, the pre-grated stuff doesn't melt as smoothly and often has anti-caking agents.
• Butter: Adds a velvety richness that olive oil alone can't achieve.
• Olive oil: Just enough to get the pancetta going without making the dish greasy.
• Black pepper: Freshly cracked is non-negotiable, it should be bold and almost floral.

Instructions

Prep the celeriac:

Peel away the rough outer skin with a sharp knife, then feed it through the spiraliser. You'll end up with long, noodle-like ribbons that might seem fragile but hold up beautifully when cooked.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat and add the diced pancetta. Let it sizzle undisturbed for a minute or two before stirring, so it gets properly golden and crisp, about 5 to 7 minutes total.

Make the egg mixture:

In a bowl, whisk together the whole eggs, yolks, grated Parmesan, a generous amount of black pepper, and just a pinch of salt. The mixture should be thick and pale yellow.

Cook the celeriac noodles:

Add the butter to the skillet with the pancetta fat and let it melt. Toss in the celeriac strands and sauté for 4 to 6 minutes, stirring often, until they're tender but still have a slight bite.

Bring it together:

Pull the skillet off the heat completely. Immediately pour in the egg mixture and toss everything vigorously with tongs, the residual heat will gently cook the eggs into a creamy sauce that clings to every strand.

Serve hot:

Plate it right away, topped with extra Parmesan and another crack of black pepper. The sauce will thicken as it sits, so don't wait.

Save

There was a rainy Saturday when I made this purely for comfort, no occasion, no audience. I stood at the stove in thick socks, tossing celeriac and watching the steam fog up the window. The first forkful was so satisfying I didn't bother sitting down. Sometimes a dish doesn't need to be shared to matter, it just needs to feel like home.

Choosing and Preparing Celeriac

Celeriac can look intimidating with its gnarled skin and odd shape, but once you get past that, it's incredibly rewarding. I've learned to look for medium-sized roots that feel heavy for their size, which means they're dense and fresh inside. Peeling takes a bit of patience, use a sturdy knife rather than a peeler to remove the thick skin and any woody bits. Once spiralised, the strands are surprisingly delicate, so handle them gently and don't overcook or they'll turn limp.

Getting the Sauce Just Right

The magic of carbonara, traditional or otherwise, is in the emulsion. I used to rush this step and wonder why my sauce was grainy or thin. Now I make sure the eggs are room temperature, I whisk them until they're almost frothy, and I never add them to a hot pan. The tossing motion is just as important as the temperature, it distributes the heat evenly and coats every strand. If you're nervous, practice the tossing motion with the celeriac alone before adding the eggs.

Serving and Storing

This dish is best enjoyed the moment it comes together, while the sauce is still glossy and the pancetta is crisp. Leftovers can be stored in an airtight container in the fridge for up to two days, but the sauce may separate and the celeriac will soften. To reheat, add a splash of water or cream and warm gently in a skillet over low heat, tossing constantly. I've also served this with a simple arugula salad dressed in lemon juice, the peppery greens cut through the richness beautifully.

• Garnish with fresh parsley or chives for a pop of color and brightness.
• A drizzle of truffle oil takes this from weeknight dinner to something special.
• If you're meal prepping, spiralise the celeriac ahead and store it in the fridge for up to two days.

Save

This recipe taught me that reinvention doesn't mean compromise. It means finding new ways to love something you thought you knew by heart.

Recipe FAQs

→ Can I make this dish ahead of time?

This dish is best served immediately after preparation. The egg-based sauce can become grainy if reheated. However, you can spiralise the celeriac and cook the pancetta up to 24 hours in advance, storing them separately in the refrigerator.

→ What can I use instead of celeriac?

Kohlrabi or turnips work well as substitutes for celeriac. Both can be spiralised and offer a similar texture when cooked. Zucchini noodles are another option, though they release more water during cooking.

→ How do I prevent the eggs from scrambling?

Remove the skillet from heat before adding the egg mixture. The residual heat from the pan and hot celeriac will gently cook the eggs. Toss continuously and vigorously to create a creamy emulsion rather than scrambled eggs.

→ Can I make this vegetarian?

Yes, replace the pancetta with smoked tofu or mushrooms for umami depth. You can also use crispy fried sage leaves or sun-dried tomatoes to add flavour and texture without meat.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy richness beautifully. For red wine lovers, a light-bodied Chianti works well without overpowering the delicate celeriac flavour.

→ How do I store leftover celeriac noodles?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to revive the sauce consistency.