Save to Pinterest I bought a spiraliser on a whim during a January health kick and it sat in the cupboard for weeks. One evening, craving carbonara but wanting something lighter, I spotted a knobbly celeriac at the market and thought, why not? The earthy sweetness of the celeriac turned out to be the perfect match for salty pancetta and sharp Parmesan. Now it's my go-to when I want comfort without the carb coma.
The first time I served this to friends, I didn't mention it wasn't pasta until halfway through dinner. One of them paused mid-bite, looked at her fork, and said she couldn't figure out why it tasted so fresh. When I revealed the celeriac trick, there was a moment of silence, then someone asked for the recipe immediately. It felt like pulling off a magic trick in my own kitchen.
Ingredients
- Celeriac: This gnarly root vegetable transforms beautifully into noodles and holds up to heat without turning mushy, though you'll want to spiralise it just before cooking to keep it from browning.
- Pancetta: The rendered fat is liquid gold for this dish, coating every strand with smoky richness, so resist the urge to drain it away.
- Eggs and egg yolks: Extra yolks make the sauce silkier and more luxurious, and always use them at room temperature so they emulsify smoothly without scrambling.
- Parmesan: Freshly grated is non-negotiable here, the pre-shredded stuff won't melt into that creamy coating you're after.
- Butter: A little unsalted butter adds body and helps the celeriac cook evenly without sticking.
- Olive oil: Just enough to get the pancetta started and prevent any early sticking in the pan.
- Black pepper and sea salt: Carbonara lives and dies by its pepper, so crack it fresh and be generous.
Instructions
- Prep the celeriac:
- Peel away the rough skin and run it through your spiraliser to create long, curly strands. If you don't have a spiraliser, a julienne peeler works in a pinch, though the strands will be shorter.
- Crisp the pancetta:
- Heat the olive oil in a large skillet over medium heat, then add the diced pancetta and let it sizzle until golden and crisp, about 5 to 7 minutes. Remove the pancetta but leave every drop of that flavourful fat behind.
- Make the egg mixture:
- In a bowl, whisk together the whole eggs, egg yolks, grated Parmesan, a generous grinding of black pepper, and a small pinch of salt. The mixture should look thick and pale yellow.
- Cook the celeriac:
- Add the butter to the skillet with the pancetta fat and let it melt, then toss in the spiralised celeriac. Sauté for 4 to 6 minutes, stirring occasionally, until the strands are tender but still have a slight bite.
- Combine off heat:
- Pull the skillet off the burner immediately, then pour in the egg mixture and add back the crispy pancetta. Toss everything vigorously with tongs so the residual heat gently cooks the eggs into a creamy sauce without scrambling them.
- Plate and serve:
- If the sauce feels too thick, add a tablespoon or two of hot water to loosen it. Serve right away with extra Parmesan and a final crack of black pepper on top.
Save to Pinterest There's something quietly satisfying about twirling these pale strands on your fork and realising vegetables can be this indulgent. My partner, who's usually sceptical of anything masquerading as pasta, went back for seconds without a word. That silence said everything.
Choosing and Preparing Celeriac
Look for celeriac that feels heavy for its size and has firm, unblemished skin. The smaller ones tend to be less woody in the centre. When you peel it, use a sharp knife rather than a vegetable peeler since the skin is thick and uneven. I learned this after mangling half a celeriac with a flimsy peeler and nearly giving up on the whole dish.
Getting the Sauce Just Right
The magic happens in those few seconds after you pull the pan off the heat. If the sauce looks too runny, don't panic, it thickens as it cools slightly. If it seizes up, a splash of hot pasta water or even just hot tap water will bring it back to life. I keep a small cup of hot water nearby now, just in case, because I've been caught off guard more than once.
Variations and Serving Ideas
This dish is endlessly adaptable once you get the technique down. I've stirred in sautéed mushrooms for earthiness, added a handful of fresh peas in spring, and even topped it with a poached egg for weekend brunch. A crisp green salad on the side cuts through the richness beautifully.
- Swap pancetta for smoked salmon and add a squeeze of lemon for a luxurious twist.
- Toss in some wilted spinach or rocket just before serving for extra colour and nutrients.
- Serve with a glass of chilled Pinot Grigio or a light Italian white to balance the richness.
Save to Pinterest This recipe taught me that comfort food doesn't have to be heavy, and that sometimes the best discoveries happen when you take a chance on something unfamiliar. I hope it becomes one of those dishes you reach for again and again.
Common Recipe Questions
- → Can I make this without eggs?
Eggs are essential for creating the authentic creamy sauce, but you can substitute with a mixture of heavy cream and Parmesan for a different consistency, though the traditional carbonara experience will differ.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture, then work quickly and vigorously while tossing. The residual heat will gently cook the eggs into a silky sauce rather than scrambling them.
- → What's the best way to spiralise celeriac?
Use a handheld spiraliser or vegetable spiraliser attachment for consistent noodle-like strands. Peel the celeriac first and cut into manageable pieces for safer handling.
- → Can I prepare this in advance?
Spiralise the celeriac and cook the pancetta ahead of time, but assemble the dish just before serving. The carbonara sauce is best enjoyed immediately for optimal texture and creaminess.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement the richness of the Parmesan and pancetta beautifully while cutting through the creamy sauce.
- → Is this suitable for a vegetarian diet?
Yes, substitute smoked tofu for pancetta to create a vegetarian version that maintains the smoky, savory flavors while keeping the dish low-carb and gluten-free.