Save I bought a spiraliser on a whim during a January health kick and it sat in the cupboard for months until one rainy Tuesday when I was craving carbonara but wanted something lighter. Celeriac had been staring at me from the fridge for days, knobby and uninspiring, until I remembered that gadget. What happened next surprised me: those pale ribbons soaked up the creamy egg sauce like they were born for it. The earthy sweetness of the celeriac played beautifully against the salty pancetta, and I realised I'd stumbled onto something genuinely satisfying.
The first time I served this to friends, I didn't tell them it was celeriac until after they'd finished. One of them had sworn off anything resembling a vegetable noodle after a bad courgette incident, but she went back for seconds before I confessed. There was a moment of stunned silence, then laughter, then requests for the recipe. It became my secret weapon for dinner parties where someone always announces they're doing keto or avoiding gluten.
Ingredients
- Celeriac: Choose firm, heavy bulbs without too many crevices, as they spiralise more cleanly and the flavour is sweeter when fresh.
- Pancetta: The rendered fat becomes the base of your sauce, so opt for good quality with visible marbling for maximum flavour.
- Eggs and egg yolks: Room temperature eggs emulsify better, so take them out of the fridge while you prep everything else.
- Parmesan: Grate it yourself from a block, the pre-grated stuff has anti-caking agents that make the sauce grainy instead of silky.
- Butter: Adds a subtle richness and helps the celeriac cook evenly without drying out.
- Olive oil: Just enough to start the pancetta without overwhelming the delicate balance of fat in the final dish.
- Black pepper and sea salt: Carbonara lives and dies by the pepper, so use freshly ground and be generous.
Instructions
- Prep the celeriac:
- Peel away the thick, knobby skin until you reach the pale flesh beneath, then spiralise into long strands. They'll look a bit like thick spaghetti, and that's exactly what you want.
- Crisp the pancetta:
- Heat the olive oil in your largest skillet and scatter in the diced pancetta, letting it sizzle and curl until the edges are golden and crisp. Lift it out with a slotted spoon but leave every drop of that flavoured fat behind.
- Make the egg mixture:
- Whisk the whole eggs, yolks, and grated Parmesan together with a good grinding of black pepper and a small pinch of salt. It should look thick and pale yellow, almost like a savoury custard.
- Cook the celeriac:
- Melt the butter into the pancetta fat over medium heat, then add your spiralised celeriac and toss it gently for four to six minutes. You want it tender enough to twirl on a fork but still with a slight bite, not mushy.
- Combine everything:
- Pull the skillet off the heat completely, then pour in the egg mixture and scatter the pancetta over the top, tossing everything together quickly with tongs. The residual heat will gently cook the eggs into a creamy sauce that clings to every strand.
- Serve immediately:
- Plate it up while it's still steaming, with extra Parmesan grated over the top and another twist of black pepper. Carbonara waits for no one.
Save There was an evening last autumn when I made this after a particularly long day, and as I stood at the stove tossing the celeriac with the glossy egg sauce, I felt something shift. It wasn't just dinner, it was proof that you could honour a craving without the guilt, that vegetables could be genuinely exciting, and that sometimes the best meals are the ones you invent by accident.
Choosing and Preparing Celeriac
Celeriac can look intimidating with its rough, dirt-covered exterior, but once you get past that, it's incredibly forgiving. Look for smaller to medium bulbs, as the larger ones can have a woody core that doesn't spiralise well. Use a sharp knife to slice off the top and bottom, then work your way around the sides, cutting away the thick skin in downward strokes. What you're left with should be smooth and ivory-coloured, ready to transform into noodles that hold their shape beautifully in the pan.
Getting the Sauce Just Right
The magic of carbonara is in the timing and temperature, it's a delicate dance between raw and scrambled. I used to panic and add the eggs while the pan was still on the burner, which resulted in clumpy, grainy disasters. Now I count to ten after pulling the skillet off the heat, letting it cool just enough that the eggs cook gently from the residual warmth instead of seizing up. The sauce should coat the back of a spoon and cling to the celeriac like silk, glossy and smooth, with no hint of curdling.
Variations and Serving Ideas
Once you've mastered the basic version, this recipe becomes a canvas for improvisation. I've stirred in sautéed mushrooms for earthiness, added a handful of peas for colour and sweetness, and even folded through shredded roast chicken for extra protein. A splash of cream in the egg mixture makes it even more indulgent, though purists might argue that's not true carbonara anymore.
- Swap pancetta for smoked salmon and add a squeeze of lemon for a luxurious brunch version.
- Toss in wilted spinach or rocket just before serving for a pop of green and a peppery bite.
- Serve with garlic bread on the side if you're not strictly low-carb, because sometimes you just need something to mop up that sauce.
Save This dish has become one of those recipes I turn to when I want comfort without compromise, and every time I make it, I'm reminded that the best cooking happens when you trust your instincts and aren't afraid to try something new. I hope it surprises you as much as it surprised me.
Recipe FAQ
- → Can I use bacon instead of pancetta?
Yes, streaky bacon works perfectly as a substitute for pancetta. Dice it and cook until crispy following the same method.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture and toss vigorously. The residual heat gently cooks the eggs into a creamy sauce without scrambling them.
- → What if I don't have a spiralizer?
You can use a julienne peeler or vegetable peeler to create ribbons, or simply dice the celeriac into small cubes for a different texture.
- → Can this dish be made vegetarian?
Absolutely. Replace the pancetta with smoked tofu for a vegetarian version that still delivers a savory, smoky flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to refresh the sauce.
- → Is celeriac difficult to prepare?
Celeriac requires peeling to remove the tough outer skin, but once peeled, it spiralizes easily. Use a sharp vegetable peeler or knife for best results.