Celeriac Carbonara (Print Version)

A creative, low-carb twist on classic Carbonara, featuring celeriac noodles in a creamy sauce with crispy pancetta and Parmesan.

# Ingredient List:

→ Vegetables

01 - 2 medium celeriac (approximately 1.75 lbs total), peeled and spiralized

→ Meats

02 - 4.25 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 - 1 oz unsalted butter

→ Pantry Staples

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

# Steps:

01 - Spiralize the peeled celeriac into noodle-like strands using a spiralizer. Set aside until ready to cook.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5 to 7 minutes until crispy and rendered. Remove pancetta from pan, leaving the rendered fat behind, and reserve separately.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a small pinch of salt until well combined and slightly thickened.
04 - Add butter to the skillet with the reserved pancetta fat and melt over medium heat. Add spiralized celeriac noodles and sauté for 4 to 6 minutes, tossing frequently, until just tender but still retaining a slight crunch.
05 - Remove the skillet from heat source. Immediately pour the egg-Parmesan mixture over the hot celeriac along with the crispy pancetta. Toss vigorously and continuously using tongs for 1 to 2 minutes, allowing residual heat to gently cook the eggs into a creamy coating. Add 1 to 2 tablespoons of hot water if sauce appears too thick.
06 - Divide among serving bowls and immediately top with additional grated Parmesan and a fresh grind of black pepper. Serve while hot.

# Expert Tips:

01 -
  • The celeriac noodles absorb that gorgeous eggy Parmesan sauce even better than pasta, with a subtle sweetness that balances the salty pancetta
  • After eating this, I actually forgot it was low-carb because the satisfaction level is exactly what you crave from comfort food
  • The crispy pancetta fat becomes the foundation of the sauce, making every bite taste like someone spent hours on it when it took barely thirty minutes
02 -
  • The skillet must be off the heat before adding eggs, otherwise you'll end up with scrambled eggs rather than a smooth sauce—this mistake I made exactly once
  • Celeriac releases water as it cooks, so if your sauce seems too thick, that reserved pasta water trick works perfectly here too
03 -
  • Have your serving plates warming in the oven—carbonara starts losing its luxurious texture the second it hits a cold plate
  • Grate your Parmesan from a wedge, not a tub—pre-grated cheese contains cellulose that prevents proper melting and creates a grainy sauce
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