Celeriac Carbonara with Pancetta (Printable)

Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and a rich egg coating for a low-carb Italian meal.

# What You Need:

→ Vegetables

01 - 2 medium celeriac (about 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 celeriac into noodle-like strands using a spiraliser. Set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crisp, 5 to 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 to 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 to 2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Tips:

01 -
  • It delivers all the indulgent creaminess of carbonara without the carb coma afterward.
  • The celeriac adds a subtle, earthy sweetness that plays beautifully against salty pancetta.
  • You can have dinner on the table in under 40 minutes, even on a weeknight.
  • It feels fancy enough for guests but forgiving enough for a solo Tuesday night.
02 -
  • Take the skillet completely off the heat before adding the eggs or you'll end up with scrambled eggs instead of a sauce.
  • If the sauce feels too thick, a tablespoon or two of hot water works wonders to loosen it without breaking the emulsion.
  • Don't skip whisking the eggs well, lumps of yolk won't distribute evenly and you'll lose that creamy texture.
03 -
  • Use a large skillet so the celeriac cooks evenly without steaming in its own moisture.
  • Save a bit of the pancetta fat separately and drizzle it over the finished dish for an extra layer of flavor.
  • If you can't find pancetta, guanciale is traditional and even richer, though good quality bacon works in a pinch.
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