Celeriac Carbonara Low Carb Twist (Printable format)

Spiralised celeriac with crispy pancetta, eggs, and Parmesan in a creamy, low-carb Italian-inspired dish.

# List of ingredients:

→ Vegetables

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

→ Meats

02 - 4.2 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

# How to make it:

01 - Spiralise the peeled celeriac into thin noodle-like strands using a spiraliser. Set aside on paper towels.
02 - Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook for 5 to 7 minutes until crispy and golden. Transfer to a paper towel-lined plate, 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.
04 - Add butter to the skillet with pancetta fat and allow it to melt over medium heat. Add the spiralised celeriac and sauté for 4 to 6 minutes, stirring occasionally, until just tender while maintaining some texture.
05 - Remove the skillet from heat immediately. Add the egg-Parmesan mixture and crispy pancetta to the celeriac noodles. Toss vigorously for 1 to 2 minutes so the residual heat gently cooks the eggs, creating a creamy sauce. Add 1 to 2 tablespoons of hot water if needed to achieve desired sauce consistency.
06 - Divide among serving bowls and garnish generously with additional Parmesan cheese and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It delivers all the silky, peppery comfort of traditional carbonara without the carb heaviness that usually follows.
  • The earthy sweetness of celeriac adds a subtle flavour dimension that pasta simply can't match.
  • You can have it on the table in half an hour, making it perfect for weeknight indulgence.
  • It's naturally gluten-free, so everyone at the table can dig in without hesitation.
02 -
  • Take the pan completely off the heat before adding the eggs, or you'll end up with scrambled eggs instead of creamy sauce.
  • Spiralised celeriac releases moisture as it cooks, so don't add extra liquid until you've tossed everything together and assessed the consistency.
  • Work fast once you start combining ingredients, the magic happens in those first vigorous tosses while everything is still hot.
03 -
  • If you don't have a spiraliser, use a julienne peeler or even a regular peeler to make wide ribbons, they work nearly as well.
  • Reserve a mugful of the pancetta cooking fat and use it to crisp up any leftover celeriac trimmings for a chef's snack while you cook.
  • The quality of your Parmesan will make or break this dish, so splurge on a good wedge and grate it yourself.
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