Celeriac Carbonara Low-Carb Twist (Printable Version)

Spiralized celeriac tossed with crispy pancetta, eggs, and Parmesan in a creamy carbonara-style sauce.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac roots, approximately 1.75 pounds total, peeled and spiralized

→ Meats

02 - 4.2 ounces pancetta or streaky bacon, diced

→ Dairy and Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.1 ounces freshly grated Parmesan cheese, plus extra for serving
06 - 1 ounce unsalted butter

→ Pantry

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

# How-To Steps:

01 - Spiralize the celeriac into thin noodle-like strands and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crisp, approximately 5 to 7 minutes. Transfer pancetta to a plate, leaving rendered fat in the skillet.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan cheese, a generous pinch of black pepper, and a pinch of salt until well combined.
04 - Add butter to the same skillet and allow it to melt over medium heat. Add spiralized celeriac and sauté for 4 to 6 minutes until tender yet retaining slight firmness.
05 - Remove skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the warm celeriac. Toss vigorously so residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. If sauce appears too thick, add 1 to 2 tablespoons of hot water to achieve desired consistency.
06 - Transfer immediately to serving plates. Garnish with additional Parmesan cheese and freshly ground black pepper.

# Tips for Success:

01 -
  • It satisfies that carbonara craving without the carb coma, leaving you full but not heavy.
  • The celeriac adds a subtle sweetness and texture that plays beautifully with the salty pancetta and creamy Parmesan.
  • You can have dinner on the table in half an hour, even on a weeknight.
  • It feels indulgent enough for company but simple enough for a solo supper.
02 -
  • Taking the pan off the heat before adding the eggs is crucial, or you will end up with scrambled eggs instead of a silky sauce.
  • Toss fast and confidently; the more you move the noodles, the better the sauce clings.
  • If your celeriac noodles release water while cooking, drain off the excess before adding the egg mixture.
03 -
  • Let your eggs come to room temperature before whisking so they emulsify more easily and create a smoother sauce.
  • Save a little pasta water (or in this case, a few spoonfuls of hot water) before draining to loosen the sauce if it tightens up.
  • Use the best Parmesan you can afford because it is one of the main flavours, and freshly cracked black pepper makes all the difference.
Go Back