Celeriac Carbonara with Pancetta (Print Version)

Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and Italian-inspired flavors in just 35 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (approximately 1.75 lbs), peeled and spiralized

→ 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

# Cooking Steps:

01 - Spiralize the celeriac into noodle-like strands using a spiralizer. Set aside on a clean surface.
02 - Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp, approximately 5 to 7 minutes. Remove with a slotted spoon and set aside, reserving the rendered fat in the skillet.
03 - In a mixing bowl, whisk together eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of salt until fully combined.
04 - Add butter to the skillet and allow it to melt over medium heat. Add the spiralized celeriac and sauté for 4 to 6 minutes until just tender while maintaining some firmness.
05 - Remove the skillet from heat immediately. Quickly pour the egg-Parmesan mixture and crispy pancetta into the celeriac. Toss vigorously so residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles evenly. Add 1 to 2 tablespoons of hot water if needed to achieve desired sauce consistency.
06 - Transfer to serving plates immediately. Garnish with additional grated Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It delivers all the creamy, salty richness of classic carbonara without weighing you down afterward.
  • The celeriac brings a subtle, nutty sweetness that plays beautifully with the smoky pancetta.
  • You can have this on the table in under 40 minutes, making it perfect for busy weeknights.
  • It's naturally gluten-free and low-carb, so it fits into all kinds of eating styles without feeling like a compromise.
02 -
  • Take the skillet off the heat before adding the egg mixture or you'll end up with scrambled eggs instead of a silky sauce—I learned this the hard way on my second attempt.
  • Don't skip the vigorous tossing step, it's what emulsifies the eggs with the fat and creates that creamy coating without any cream at all.
  • Celeriac can release water as it cooks, so don't oversaturate the pan or your sauce will turn watery and thin.
03 -
  • Use the best Parmesan you can afford—it makes all the difference in flavor and how smoothly the sauce comes together.
  • If your celeriac strands are very thick, blanch them in boiling salted water for 2 minutes before sautéing to ensure they cook evenly.
  • Prep everything before you start cooking, because once the pancetta is crisp and the celeriac is tender, you need to move fast to nail the sauce.
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