Celeriac Carbonara Low Carb Twist

I bought a spiraliser on a whim during a kitchen gadget phase, convinced it would gather dust like the avocado slicer. Then one chilly evening, I had a massive celeriac sitting in the crisper and a craving for something creamy and comforting. I spiralised that knobby root into delicate ribbons, tossed them with crispy pancetta and eggs, and suddenly understood why people get excited about vegetable noodles. It wasnt about replacing pasta, it was about letting celeriac shine in a way Id never imagined.

The first time I served this to friends, I didnt mention it was celeriac until after theyd finished. One of them paused mid bite, fork hovering, and said it tasted like carbonara but somehow cleaner, brighter. That moment validated every wobbly spiralised strand Id wrestled from that gnarly root. We finished the bottle of Pinot Grigio that night, laughing about how vegetables could surprise you when you stop treating them like pasta substitutes and start treating them like stars.

Ingredients

• Celeriac: Choose firm, heavy roots without too many knobs; theyre easier to peel and spiralise, and their mild celery flavor becomes sweet and nutty when cooked.
• Pancetta: The rendered fat is liquid gold for sautéing the celeriac, so dont skip it; if you use bacon, look for a good quality streaky cut with a nice fat ratio.
• Eggs and egg yolks: The extra yolks create that silky, luxurious sauce; make sure theyre at room temperature so they emulsify smoothly without scrambling.
• Parmesan cheese: Freshly grated is non negotiable here, the pre grated stuff wont melt into that glossy coating you want; look for Parmigiano Reggiano if you can.
• Butter: It adds richness and helps the celeriac caramelize slightly at the edges, bringing out its natural sweetness.
• Olive oil: Just enough to get the pancetta started; the fat it renders will do the rest of the work.
• Black pepper and sea salt: Freshly cracked pepper is essential for that classic carbonara bite, and go easy on the salt since the pancetta and Parmesan bring plenty.

Instructions

Prep the celeriac:

Peel away the tough outer skin with a sharp knife, then run it through your spiraliser to create long, noodle like strands. Dont worry if theyre uneven; the irregular shapes catch the sauce beautifully.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat, add the diced pancetta, and let it sizzle until golden and crispy, about 5 to 7 minutes. Remove it with a slotted spoon, leaving that flavorful fat behind.

Make the egg mixture:

In a bowl, whisk together the whole eggs, extra yolks, grated Parmesan, a generous grinding of black pepper, and just a pinch of salt. The mixture should be smooth and pale yellow.

Sauté the celeriac:

Add butter to the same skillet with the pancetta fat and let it melt, then toss in the spiralised celeriac and cook for 4 to 6 minutes, stirring often, until tender but still with a slight bite. You want it to soften but not turn mushy.

Combine and create the sauce:

Pull the skillet off the heat immediately, then pour in the egg Parmesan mixture and the crispy pancetta, tossing vigorously with tongs so the residual heat gently cooks the eggs into a creamy coating. If it looks too thick, splash in a tablespoon or two of hot water to loosen it up.

Serve right away:

Divide among warm bowls, top with extra Parmesan and a final twist of black pepper. This dish is at its best when its steaming hot and the sauce is still glossy.

Save

One rainy Sunday, I made this for myself and ate it straight from the skillet, standing at the stove with a glass of wine. There was something deeply comforting about the way the celeriac absorbed the creamy sauce, how each bite felt indulgent without feeling heavy. It became my go to meal when I needed to feel taken care of but didnt want to spend hours in the kitchen.

Choosing and Preparing Celeriac

Celeriac can look intimidating with its knobby, alien appearance, but once you peel away that rough exterior, youre left with firm, creamy white flesh. Pick ones that feel heavy for their size and avoid any with soft spots or excessive rootlets. I find a sharp chefs knife works better than a peeler for removing the thick skin, and its worth taking your time to get down to the clean flesh. Once spiralised, the strands can be a bit unruly, but thats part of their charm; they tangle and twist around the fork just like real pasta.

Getting the Sauce Just Right

The magic of carbonara, traditional or otherwise, is in the emulsification of eggs and cheese with heat and fat. When I first tried this with celeriac, I panicked and added the eggs while the pan was still too hot, ending up with a clumpy mess. Now I count to ten after pulling the skillet off the burner, letting it cool just enough so the eggs coat rather than scramble. The vigorous tossing is key; it distributes the heat evenly and creates that glossy, clingy sauce. If it feels too thick, a splash of hot water from the kettle works wonders to bring it back to a silky consistency.

Serving Suggestions and Variations

This dish is rich enough to stand alone, but sometimes I serve it alongside a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. If youre feeding a crowd, you can easily double the recipe, though youll want to work in two skillets to avoid overcrowding. For a vegetarian version, Ive swapped in smoked tofu crisped in a little oil, and while it lacks the pork fat magic, it still delivers a satisfying savory punch.

• Stir in a handful of fresh parsley or chives just before serving for a pop of color and brightness.
• Add a pinch of red pepper flakes to the egg mixture if you like a subtle kick of heat.
• Leftovers can be gently reheated in a skillet with a splash of water, though the sauce will never be quite as creamy as the first time.

Save

This celeriac carbonara has earned a permanent spot in my weeknight rotation, proof that sometimes the best recipes come from curiosity and a willingness to experiment. I hope it surprises you the way it surprised me, turning a humble root vegetable into something truly crave worthy.

Recipe FAQ

→ Can I prepare the celeriac noodles in advance?

Yes, you can spiralize the celeriac up to 24 hours ahead. Store the noodles in an airtight container in the refrigerator with a paper towel to absorb excess moisture. Pat dry before cooking to prevent a watery sauce.

→ What can I substitute for pancetta?

Streaky bacon works perfectly as a direct substitute. For a vegetarian version, use smoked tofu or sautéed mushrooms seasoned with smoked paprika to replicate the savory, smoky flavor profile.

→ How do I prevent the eggs from scrambling?

The key is removing the skillet from heat before adding the egg mixture. Toss vigorously and continuously so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them. Work quickly and add a splash of hot water if needed to achieve the right consistency.

→ Can I use pre-grated Parmesan cheese?

While convenient, freshly grated Parmesan melts more smoothly and creates a silkier sauce. Pre-grated varieties often contain anti-caking agents that can make the sauce grainy. For best results, grate Parmesan fresh from a block.

→ What wines pair well with this dish?

A crisp, dry white wine like Pinot Grigio or Vermentino complements the creamy richness beautifully. The wine's acidity cuts through the fat from the pancetta and balances the savory Parmesan notes.

→ How can I make the celeriac more tender?

If you prefer softer noodles, blanch the spiralized celeriac in boiling salted water for 2-3 minutes before sautéing. Drain thoroughly and pat dry to remove excess moisture, then proceed with the sautéing step for optimal texture.