Celeriac Carbonara with Pancetta (Printable Version)

Low-carb celeriac noodles with creamy Parmesan sauce, crispy pancetta, and classic carbonara flavors in 35 minutes.

# What You’ll Need:

→ Vegetables

01 - 2 medium celeriac roots, peeled and spiralized into noodle-like strands (approximately 1.75 lb total)

→ 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 additional for serving
06 - 2 tablespoons unsalted butter

→ Pantry

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

# Method:

01 - Spiralize celeriac roots into noodle-like strands using a spiralizer. Set aside on a clean kitchen towel.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5 to 7 minutes until crispy. Remove pancetta with a slotted spoon and set aside, reserving the rendered fat in the skillet.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan cheese, a generous pinch of freshly ground black pepper, and a pinch of sea salt until well combined.
04 - Add butter to the skillet with the pancetta fat and allow it to melt over medium heat. Add spiralized celeriac and sauté for 4 to 6 minutes, stirring gently, until just tender while maintaining a slight bite.
05 - Remove skillet from heat immediately. Pour the egg-Parmesan mixture and crispy pancetta into the celeriac. Toss vigorously for 1 to 2 minutes so residual heat gently cooks the eggs without scrambling, creating a creamy sauce coating the noodles. If sauce appears too thick, add 1 to 2 tablespoons of hot water and toss again.
06 - Transfer to serving plates immediately while sauce is creamy. Garnish generously with additional grated Parmesan cheese and a twist of freshly ground black pepper.

# Expert Hints:

01 -
  • The celeriac has a subtle bite that holds up beautifully to the rich, velvety sauce without going mushy.
  • You get all the comfort of carbonara with a fraction of the guilt and none of the afternoon carb slump.
  • It comes together in less time than it takes to boil a pot of water for traditional pasta.
  • The crispy pancetta adds a smoky crunch that makes every forkful feel indulgent.
02 -
  • Always remove the pan from the heat before adding the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • Toss fast and constantly when adding the eggs, the motion and residual heat are what create that creamy emulsion.
  • If your celeriac releases a lot of water while cooking, drain off the excess before adding the egg mixture or the sauce will be watery.
03 -
  • Let your eggs come to room temperature for at least 20 minutes before whisking, they'll blend more smoothly and create a silkier sauce.
  • Use a large skillet to give the celeriac plenty of room to sauté without steaming, this helps it caramelize slightly and develop more flavor.
  • Taste the celeriac as it cooks, it should be tender but still have a slight bite, overcooking turns it mushy and unappetizing.
  • Save a little pasta water, or in this case, plain hot water, to adjust the sauce consistency at the end without diluting the flavor.
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