Celeriac Carbonara with Pancetta (Printable)

Spiralized celeriac in creamy Parmesan sauce with crispy pancetta. Gluten-free and low-carb Italian comfort.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac roots (about 1.75 lbs total), peeled and spiralised

→ Meats

02 - 4.25 oz pancetta or streaky bacon, diced

→ Dairy and 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 extra virgin olive oil
08 - Freshly ground black pepper to taste
09 - Sea salt to taste

# Directions:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy, approximately 5 to 7 minutes. Remove pancetta and set aside, preserving the fat in the skillet.
03 - Whisk together eggs, egg yolks, grated Parmesan, generous black pepper, and a pinch of salt in a bowl until combined.
04 - Add butter to the skillet and allow it to melt over medium heat. Add spiralised celeriac and sauté for 4 to 6 minutes until tender but retaining slight firmness.
05 - Remove the skillet from heat. Immediately add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so residual heat gently cooks the eggs into a creamy sauce coating the noodles. Add 1 to 2 tablespoons hot water if needed to achieve desired consistency.
06 - Transfer to serving plates immediately and garnish with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It gives you all the indulgence of carbonara without the heaviness, so you can enjoy a second helping guilt free.
  • The celeriac adds a gentle earthy flavour that somehow makes the Parmesan taste even better.
  • You can have dinner on the table in half an hour, and it feels impressive enough for company.
02 -
  • Take the skillet off the heat before adding the eggs or youll end up with scrambled eggs instead of a silky sauce.
  • Toss fast and constantly when you add the egg mixture so it emulsifies evenly and clings to every strand.
  • If your sauce breaks or looks too dry, a tablespoon of hot water works miracles to bring it back together.
03 -
  • Grate your Parmesan on the finest side of the grater so it melts seamlessly into the sauce.
  • Save a little pasta water, even though this isnt pasta, hot water from the kettle works the same way to loosen and bind the sauce.
  • Taste the pancetta before adding salt to the egg mixture, it might be salty enough on its own.
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