Celeriac Carbonara Low Carb Twist (Printer-Friendly)

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

# What You Need:

→ Vegetables

01 - 2 medium celeriac (about 28.2 oz total), peeled and spiralised

→ 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

# How-To Steps:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, 5-7 minutes. Remove from pan and set aside, leaving the fat in the skillet.
03 - In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
04 - Add butter to the same skillet and let it melt over medium heat. Add spiralised celeriac and sauté for 4-6 minutes until just tender but still retaining some bite.
05 - Remove the skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so the residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. If needed, add 1-2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Helpful Hints:

01 -
  • The celeriac adds a subtle, earthy sweetness that plays beautifully with salty pancetta and sharp Parmesan.
  • Its ready in just over half an hour, making it perfect for weeknights when you want something special without the fuss.
  • The creamy sauce forms without a drop of cream, just eggs and cheese working their magic with residual heat.
  • Youll feel full and satisfied without the carb heaviness that sometimes follows a big bowl of pasta.
02 -
  • The skillet must be off the heat when you add the egg mixture, or youll end up with scrambled eggs instead of a silky sauce; the residual heat is enough.
  • Dont oversalt the egg mixture since both pancetta and Parmesan are already salty; taste and adjust at the end if needed.
  • If your celeriac noodles release a lot of water while cooking, drain off the excess before adding the egg mixture to keep the sauce from getting watery.
03 -
  • Warm your serving bowls in a low oven before plating; it keeps the dish hot longer and prevents the sauce from seizing up.
  • Save a few tablespoons of the celeriac cooking liquid before draining; its starchy and can help adjust the sauce consistency if needed.
  • Let your eggs come to room temperature for at least 20 minutes before whisking; cold eggs are more likely to clump when they hit the warm noodles.
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