Pin It I bought a spiraliser on a whim during a January health kick and it sat in the cupboard for weeks until I spotted a celeriac at the market. The vendor told me it was ugly but honest, which made me laugh, and I figured it deserved a chance. That night, I tried turning it into noodles, half-expecting a disaster, but the ribbons came out clean and earthy-smelling. I had pancetta in the fridge and eggs on the counter, so I just went for it. What happened next tasted so much better than I had any right to expect.
The first time I made this for friends, they were skeptical when I told them it was celeriac instead of pasta. One of them actually picked up a strand with her fork and squinted at it. But after the first bite, the room went quiet in that good way, and someone muttered that it tasted like a secret Italian grandmother had been hiding vegetables in carbonara all along. I took that as a win.
Ingredients
- Celeriac: This knobby root vegetable spiralises beautifully and holds up to heat without turning mushy, plus it has a mild, celery-like flavour that does not compete with the sauce.
- Pancetta: The rendered fat is liquid gold for flavour, and the crispy bits add that essential salty crunch; streaky bacon works just as well if pancetta is hard to find.
- Eggs and egg yolks: The extra yolks make the sauce richer and silkier, and using room temperature eggs helps them emulsify smoothly without scrambling.
- Parmesan: Freshly grated is non-negotiable here because pre-grated stuff does not melt the same way and can clump in the sauce.
- Butter: It adds a touch of sweetness and helps the celeriac soften without browning too fast.
- Olive oil: Just enough to start the pancetta without sticking, and it leaves a faint fruity note in the background.
- Black pepper and sea salt: Carbonara lives and dies by good pepper, so crack it fresh and be generous.
Instructions
- Prep the celeriac:
- Peel away the rough skin with a sharp knife, then feed it through your spiraliser to create long, noodle-like strands. They will look a bit wild and uneven, but that is part of the charm.
- Crisp the pancetta:
- Heat olive oil in a large skillet over medium heat, add the diced pancetta, and let it sizzle until golden and crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, but leave all that flavourful fat in the pan.
- Make the egg mixture:
- In a bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a small pinch of salt until smooth and pale. This is your sauce base, so make sure it is well combined.
- Cook the celeriac:
- Add butter to the skillet with the pancetta fat and let it melt over medium heat, then toss in the celeriac noodles and sauté for 4 to 6 minutes until they soften but still have a little bite. Do not overcook them or they will turn sad and limp.
- Toss with the sauce:
- Pull the skillet off the heat immediately, then quickly pour in the egg mixture and add the crispy pancetta, tossing everything together vigorously so the residual heat gently cooks the eggs into a creamy, glossy sauce. If it looks too thick, splash in a tablespoon or two of hot water and keep tossing.
- Serve hot:
- Plate it up right away, finishing with extra Parmesan and a few more twists of black pepper. Carbonara waits for no one.
Pin It One evening, I made this after a long day and ate it straight from the skillet while standing at the counter. The kitchen smelled like butter and pepper, the noodles were perfectly coated, and for a few minutes, everything felt simple and right. That is when I knew this recipe was not just clever, it was comforting.
Choosing and Prepping Celeriac
Look for celeriac that feels heavy for its size and has firm, unblemished skin. The smaller ones are easier to spiralise and tend to be less woody in the centre. Peeling can be a bit awkward because of all the knobs and roots, so I slice off the top and bottom first, then work my way around the sides with a sharp knife. Once it is naked and smooth, it spiralises like a dream.
Getting the Sauce Just Right
The magic happens in those last few seconds when you toss the hot celeriac with the egg mixture off the heat. The warmth from the noodles and the pan gently thickens the eggs into a creamy coating without scrambling them. I learned this the hard way after turning my first attempt into a cheesy omelette. Now I always have a splash of hot water ready in case the sauce needs loosening, and I toss with tongs in quick, confident motions until everything glistens.
Make It Your Own
This recipe is forgiving and loves a little improvisation. I have stirred in a splash of cream when I wanted extra richness, swapped the pancetta for smoked tofu when cooking for a vegetarian friend, and even added a handful of peas for colour and sweetness. Sometimes I finish it with a squeeze of lemon for brightness, or toss in some chilli flakes if I am in the mood for heat.
- Add a splash of cream to the egg mixture for an even silkier sauce.
- Try smoked tofu or mushrooms in place of pancetta for a vegetarian version.
- Toss in peas, spinach, or chilli flakes to change the flavour profile.
Pin It This dish taught me that sometimes the best recipes come from saying yes to an odd vegetable and trusting your instincts. I hope it brings you as much joy as it has brought me.
Recipe Questions & Answers
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralize the celeriac up to 24 hours ahead. Store the noodles in an airtight container in the refrigerator. Pat them dry before cooking to remove excess moisture.
- → What can I substitute for pancetta?
Streaky bacon works perfectly as a substitute. For a vegetarian version, use smoked tofu or mushrooms for a similar umami depth and texture.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture. Toss quickly and continuously so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.
- → Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan is recommended for the best flavor and texture. Pre-grated varieties often contain anti-caking agents that can affect the sauce's creaminess.
- → What texture should the celeriac have when cooked?
The celeriac should be tender but still retain a slight bite, similar to al dente pasta. Avoid overcooking, which can make it mushy and watery.
- → How can I make the sauce creamier?
Add a splash of heavy cream to the egg mixture before tossing, or add 1-2 tablespoons of the pancetta fat or hot water to loosen and enrich the sauce.