Celeriac Carbonara (Print Version)

Low-carb celeriac noodles tossed with crispy pancetta, eggs, and Parmesan in a creamy, delicious sauce. Gluten-free and ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac roots (about 1.75 lbs total), peeled and spiralised

→ Meats

02 - 4.25 oz pancetta or streaky bacon, diced

→ Dairy and 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 extra virgin olive oil
08 - Freshly ground black pepper to taste
09 - Sea salt to taste

# Steps to Follow:

01 - Using a spiraliser, process the peeled celeriac into thin noodle-like strands. Set aside on paper towels.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5 to 7 minutes until crispy and golden. Transfer to a plate lined with paper towels, leaving the rendered fat in the pan.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of salt until well combined and smooth.
04 - Add butter to the skillet with the pancetta fat and allow it to melt over medium heat. Add the spiralised celeriac and sauté for 4 to 6 minutes until tender-crisp with a slight bite remaining.
05 - Remove the skillet from heat. Immediately add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so the residual heat gently cooks the eggs without scrambling, creating a creamy emulsified sauce that coats the noodles. If the sauce appears too thick, add 1 to 2 tablespoons of hot water to achieve desired consistency.
06 - Transfer to serving plates immediately while the sauce is creamy. Garnish with additional grated Parmesan and freshly cracked black pepper.

# Additional Tips::

01 -
  • It delivers all the creamy, salty indulgence of classic carbonara but leaves you feeling surprisingly light.
  • Celeriac adds a subtle nuttiness that complements the richness without competing with it.
  • You can have it on the table in half an hour, making it perfect for weeknights when you need something special fast.
  • It's naturally gluten-free and low-carb, so everyone at the table can dig in without worry.
02 -
  • Always remove the skillet from heat before adding the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • Toss quickly and constantly when you add the eggs, the motion helps emulsify everything into that glossy coating.
  • Don't skip the extra egg yolks, they're the secret to the creaminess that makes this dish sing.
03 -
  • Bring your eggs to room temperature before whisking so they blend smoothly and don't cool down the celeriac too much.
  • Use a large skillet to give yourself plenty of room to toss everything together without making a mess.
  • Taste the pancetta fat before adding salt to the egg mixture, sometimes it's salty enough on its own.
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