Save My spiraliser sat in the cupboard for months until a friend casually mentioned she'd stopped buying pasta. I was skeptical until I tried celeriac—its earthy sweetness caught me off guard, and suddenly I was rethinking everything I thought I knew about noodles. The first time I tossed those pale ribbons with crispy pancetta and a glossy egg sauce, I didn't miss the carbs at all. There's something oddly satisfying about watching celeriac strands twist through your fork like proper spaghetti. It became my quiet weeknight victory.
I made this for my sister during her low-carb phase, fully expecting her to politely eat half and order pizza later. Instead, she scraped the pan clean and asked for the recipe before she left. We sat at the kitchen counter with our bowls, twirling celeriac noodles and laughing about how grown-up we felt eating vegetables this way. She still texts me photos every time she makes it. It's become our little tradition, proof that healthy doesn't have to mean boring.
Ingredients
- Celeriac: Choose firm, heavy bulbs without too many knobs, they spiralise more smoothly and the earthiness mellows beautifully when sautéed in butter.
- Pancetta: The rendered fat becomes the flavor base for the whole dish, so don't skip it or drain it away, that's liquid gold.
- Eggs and egg yolks: Room temperature eggs blend more smoothly and create a silkier sauce, I learned this after one too many scrambled attempts.
- Parmesan: Freshly grated is non-negotiable here, the pre-shredded stuff doesn't melt the same and can turn grainy in the sauce.
- Butter: Adds a luxurious richness that balances the slight bitterness of celeriac and helps the noodles caramelize just a little.
- Olive oil: Just enough to start the pancetta without sticking, the meat does the rest of the work.
- Black pepper and sea salt: Carbonara lives and dies by pepper, crack it fresh and be generous, it cuts through the richness perfectly.
Instructions
- Prep the celeriac:
- Peel away the rough outer skin and run the bulbs through your spiraliser to create long, curly strands. If you don't have a spiraliser, a julienne peeler works in a pinch, though the noodles will be shorter.
- Crisp the pancetta:
- Heat olive oil in a large skillet over medium heat and add the diced pancetta, stirring occasionally until it turns golden and crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, but leave all that beautiful rendered fat in the pan.
- Make the egg mixture:
- In a bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt until smooth and pale. This is your sauce base, so make sure it's well combined.
- Sauté the celeriac:
- Add butter to the same skillet with the pancetta fat and let it melt over medium heat. Toss in the spiralised celeriac and sauté for 4 to 6 minutes, stirring often, until the strands are tender but still have a slight bite, like al dente pasta.
- Combine and create the sauce:
- Pull the skillet off the heat immediately and pour in the egg mixture along with the crispy pancetta. Toss everything vigorously with tongs so the residual heat gently cooks the eggs into a creamy, glossy coating without scrambling them.
- Serve hot:
- Plate the carbonara right away, finishing each serving with extra Parmesan and a good twist of black pepper. If the sauce seems too thick, loosen it with a tablespoon or two of hot water while tossing.
Save One rainy Tuesday, I served this to a friend who swore she'd never give up real pasta. She took one bite, paused, then looked at me with genuine surprise and said it tasted like comfort. We finished the whole pan between us, scraping up every last bit of sauce with our forks. That night, it wasn't about diets or substitutes, it was just good food that made us feel cared for. I think that's when I realized this dish had earned its place in my regular rotation.
Choosing and Preparing Celeriac
Look for celeriac that feels heavy for its size and has smooth, firm skin without too many deep crevices. The gnarly roots can be tricky to peel, so use a sharp knife and don't worry about being perfect, you're spiralising it anyway. Once peeled, work quickly or store the strands in cold water with a squeeze of lemon to prevent browning. I've found that larger bulbs spiralise more easily and give you longer, more pasta-like noodles. A good celeriac should smell faintly earthy and sweet, never musty or sour.
Getting the Sauce Just Right
The secret to carbonara, whether traditional or celeriac-based, is temperature control and constant motion. I used to panic and add the eggs while the pan was still on the burner, which resulted in clumpy, scrambled disasters. Now I pull the skillet off the heat, count to ten, then add the egg mixture while tossing like my life depends on it. The residual heat from the pan and the hot celeriac is more than enough to thicken the sauce into that creamy, dreamy consistency. If it's too thick, a splash of hot water brings it back to life without breaking the emulsion.
Serving Suggestions and Variations
This dish is beautiful on its own, but I sometimes add a handful of sautéed mushrooms or blanched peas for color and texture. A crisp green salad with lemon vinaigrette on the side cuts through the richness and makes the meal feel complete. For a vegetarian twist, swap the pancetta for smoked tofu or sautéed leeks with a pinch of smoked paprika for depth.
- Serve with a chilled glass of Pinot Grigio or a light, dry rosé to balance the creamy sauce.
- Leftovers can be gently reheated in a skillet with a splash of water or cream, though the texture is best fresh.
- Garnish with fresh parsley or chives for a pop of color and a hint of brightness.
Save This dish taught me that comfort food doesn't have to come from a box of dried pasta. It can come from a knobby root vegetable, a hot skillet, and the willingness to try something new.
Recipe FAQs
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralise celeriac up to 24 hours ahead. Store in an airtight container in the refrigerator with a damp paper towel to prevent drying. Pat dry before cooking to avoid excess moisture in your dish.
- → How do I prevent the eggs from scrambling?
The key is removing the skillet 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. Work fast and keep everything moving.
- → What can I substitute for pancetta?
Streaky bacon works perfectly as a substitute. For a vegetarian option, use smoked tofu diced small and crisped in the pan. You could also try prosciutto or guanciale for a more authentic Italian touch.
- → Is celeriac difficult to spiralise?
Celeriac can be firm, so ensure your spiraliser blade is sharp. Cut the celeriac into manageable chunks if needed, and peel thoroughly to remove the knobby exterior. A handheld spiraliser works well for smaller portions.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The sauce may thicken when cold. Reheat gently in a skillet over low heat, adding a splash of water or cream to restore creaminess. Avoid microwaving at high power.
- → Can I make this dairy-free?
For a dairy-free version, substitute nutritional yeast for Parmesan and use olive oil instead of butter. The sauce won't be as rich, but you'll still achieve good flavor from the pancetta and black pepper.