Celeriac Carbonara

The kitchen smelled faintly of earth and anticipation the first time I attempted a carbonara without pasta. I had just picked up two knobby celeriac roots from the farmers market, their skin rough and coated in soil, promising something different. The spiraliser felt almost meditative as it transformed the dense white flesh into elegant noodles. When the sauce came together—creamy, rich, and coating those celeriac strands perfectly—I knew this wasn't just a substitute, it was a revelation.

Last winter, my friend Mike came over skeptical about another 'healthy pasta alternative.' He watched me crisp the pancetta, his nose twitching at the smell of rendered pork fat. When he took that first bite, eyes widening, he asked for seconds and then proceeded to finish the entire skillet. Now he texts me weekly asking when I'm making 'that celery pasta thing' again.

Ingredients

• 2 medium celeriac: These ugly roots are secretly magnificent when spiralised, holding their texture beautifully while absorbing all that creamy sauce flavor
• 120 g pancetta or streaky bacon: The cured, salty pork is non-negotiable here—its rendered fat becomes the backbone of the entire dish
• 2 large eggs plus 2 yolks: Room temperature eggs will create a silkier, more cohesive sauce that clings properly to the celeriac noodles
• 60 g freshly grated Parmesan: Buy a wedge and grate it yourself—pre-grated cheese has anti-caking agents that prevent proper melting
• 30 g unsalted butter: Adds that final luxurious richness that bridges the gap between the earthy celeriac and creamy sauce
• 1 tablespoon olive oil: Helps the pancetta render evenly without burning
• Freshly ground black pepper: Be generous—carbonara is meant to have a distinct peppery kick
• Sea salt: Taste before adding extra since both the pancetta and Parmesan bring significant saltiness

Instructions

Spiralise the celeriac:

Peel away that rough, knobby exterior until you reach the creamy white flesh, then send it through your spiraliser. The resulting noodles will be sturdy and slightly crisp, ready to soak up all that sauce.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat, add the diced pancetta, and let it sizzle until the edges turn golden and the fat has rendered into the pan. Remove the crispy bits with a slotted spoon but leave all that precious fat behind.

Whisk the sauce base:

In a bowl, beat the whole eggs with yolks, Parmesan, and a generous grinding of black pepper until the mixture is smooth and slightly thickened. This is going to transform into your creamy sauce through residual heat alone.

Cook the celeriac noodles:

Melt the butter in the same pancetta fat over medium heat, toss in the spiralised celeriac, and sauté for about five minutes. You want them tender but still with a pleasant bite—mushy carbonara is never acceptable.

Bring it all together:

Remove the skillet from heat completely, pour in the egg mixture, and toss furiously with tongs. The residual heat will gently cook the eggs into a silky coating. Add those crispy pancetta bits back in. If the sauce looks too tight, splash in a tablespoon of hot water to loosen it.

Serve immediately:

Carbonara waits for no one. Plate it while the sauce is still creamy and coating each strand, then shower with extra Parmesan and another grind of black pepper.

Save

This recipe has become my go-to for dinner parties because it looks impressive but comes together in the time it takes to set the table. There's something so satisfying about watching guests discover that the 'pasta' is actually a humble root vegetable transformed into something elegant.

The Art of the Perfect Carbonara

Authentic carbonara is a study in simplicity. No cream, no garlic, just eggs, cheese, pork, and pepper. The magic comes from technique—removing the pan from heat before adding eggs, tossing constantly to create that emulsified sauce. When celeriac noodles replace pasta, they actually handle the sauce better, absorbing all that richness without becoming gummy or weighed down.

Spiralising Success

Not all spiralisers handle celeriac equally well. I learned the hard way that my handheld vegetable peeler gave up halfway through the first root. A countertop spiraliser with a strong suction base makes quick work of even the toughest vegetables. If you don't have one, a julienne peeler works too, though you'll get shorter, more angel hair-like noodles.

Make It Your Own

The beauty of this dish is its adaptability. I've made it with smoked bacon when pancetta felt like too much of a specialty store run. Once, during a particularly ambitious garden phase, I added thinly sliced celery leaves for extra freshness. The key is maintaining that balance of salty, rich, and slightly earthy.

• Swap in smoked tofu and use vegetarian Parmesan for a meatless Monday version
• Add a handful of frozen peas during the last minute of cooking for color and sweetness
• Top with a poached egg instead of stirring eggs into the sauce for a different take on the concept

Save

There's a quiet joy in transforming the most humble ingredients into something that feels luxurious. This celeriac carbonara has taught me that comfort food doesn't need to be heavy to be deeply satisfying.

Recipe Questions & Answers

→ What is celeriac carbonara?

It's a creative, low-carb rendition of the classic Italian dish, replacing traditional pasta with spiralised celeriac noodles. It features a creamy sauce made from eggs and Parmesan, combined with crispy pancetta.

→ How do you prevent the eggs from scrambling in the sauce?

The key is to remove the skillet from the heat before adding the egg-Parmesan mixture. The residual warmth of the celeriac gently cooks the eggs, creating a smooth, creamy sauce without scrambling. Vigorous tossing also helps emulsify the sauce.

→ Can I make this dish vegetarian?

Absolutely! For a vegetarian option, you can substitute the pancetta with smoked tofu, as suggested in the notes, or use another plant-based bacon alternative. Ensure your Parmesan cheese is vegetarian-friendly.

→ What's the best way to spiralise celeriac?

You'll need a spiraliser appliance. After peeling the celeriac, securely attach it to the spiraliser and turn, creating long, noodle-like strands. You can trim them to a more manageable length if desired.

→ What can I serve with this dish?

This dish is quite complete on its own. For a light accompaniment, a simple green salad with a vinaigrette would be lovely. A crisp white wine like Pinot Grigio pairs wonderfully.

→ Is this dish suitable for those avoiding gluten?

Yes, this Celeriac Carbonara is naturally gluten-free as it uses celeriac instead of traditional wheat pasta. Always check labels on other ingredients like pancetta or pre-grated cheese for hidden gluten if you have severe sensitivities.