Celeriac Carbonara with Pancetta (Printable)

Low-carb carbonara with spiralized celeriac, crispy pancetta, and creamy Parmesan sauce. Gluten-free comfort food.

# What You'll Need:

→ Vegetables

01 - 2 medium celeriac (about 28 oz total), peeled and spiralised

→ Meats

02 - 4.2 oz pancetta or streaky bacon, diced

→ Dairy & 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 olive oil
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# How To Make It:

01 - Spiralise the celeriac into noodle-like strands and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, 5–7 minutes. Remove from pan and set aside, leaving the fat in the skillet.
03 - In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
04 - Add butter to the same skillet and let it melt over medium heat. Add spiralised celeriac and sauté for 4–6 minutes until just tender but still retaining some bite.
05 - Remove the skillet from heat. Quickly add the egg-Parmesan mixture and crispy pancetta to the celeriac. Toss vigorously so the residual heat gently cooks the eggs, creating a creamy sauce that coats the noodles. If needed, add 1–2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Tips:

01 -
  • It delivers all the indulgent creaminess of traditional carbonara without the carb heaviness that makes you want a nap afterward.
  • Celeriac adds a subtle, almost nutty flavour that feels more interesting than plain pasta ever did.
  • The whole thing comes together in about half an hour, which means weeknight dinner sorted with minimal fuss.
  • Spiralising the celeriac is oddly therapeutic, and the crispy pancetta makes your kitchen smell like a Italian trattoria.
02 -
  • Take the pan off the heat before adding the egg mixture or you will end up with scrambled eggs instead of a silky sauce, I learned this the hard way on attempt number two.
  • If the sauce seems too thick, a tablespoon or two of hot water (or reserved pasta water if you're cooking real pasta alongside) will loosen it up without breaking the emulsion.
  • Celeriac releases moisture as it cooks, so don't be tempted to add extra liquid until the very end or the dish will turn watery.
03 -
  • Spiralise the celeriac just before cooking, as the strands can oxidise and turn brown if left sitting too long.
  • Use a large skillet so the celeriac has room to cook evenly without steaming, which keeps the texture firm and noodle-like.
  • Taste the sauce before serving and adjust the seasoning, remembering that Parmesan and pancetta are already salty, so you may not need much extra salt at all.
Go Back