Celeriac Carbonara Low-Carb Twist (Printable version)

Spiralised celeriac in creamy Parmesan sauce with crispy pancetta. Gluten-free and low-carb Italian classic.

# What You Need:

→ Vegetables

01 - 2 medium celeriac roots (about 1.75 lbs), 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

# Step-by-step guide:

01 - Spiralise the celeriac into noodle-like strands using a spiraliser tool. Set aside on a clean surface.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook for 5 to 7 minutes until crispy. Remove pancetta with a slotted spoon and set aside, retaining the rendered fat in the pan.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, grated Parmesan cheese, a generous pinch of freshly ground black pepper, and a pinch of sea salt until well combined.
04 - Add butter to the skillet containing the pancetta fat and allow it to melt over medium heat. Add spiralised celeriac and sauté for 4 to 6 minutes until tender but retaining a slight firmness.
05 - Remove the skillet from heat. Immediately 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 the sauce appears too thick, add 1 to 2 tablespoons of hot water and continue tossing.
06 - Transfer to serving plates immediately while the sauce remains creamy. Garnish with additional Parmesan cheese and a twist of freshly ground black pepper.

# Expert Tips:

01 -
  • It gives you all the comfort of carbonara without the carb coma, just creamy, salty satisfaction.
  • Celeriac has this earthy sweetness that plays beautifully with crispy pancetta and sharp Parmesan.
  • You can make it on a weeknight and still feel like youve done something a little fancy.
02 -
  • Take the skillet off the heat before adding the egg mixture or youll end up with scrambled eggs instead of a silky sauce.
  • Dont skip the vigorous tossing, its what emulsifies the eggs and fat into that creamy carbonara texture.
  • If your celeriac noodles release water while cooking, drain them briefly before tossing with the eggs.
03 -
  • Use the finest holes on your grater for the Parmesan so it melts seamlessly into the sauce.
  • If you want extra richness, stir a tablespoon of heavy cream into the egg mixture before tossing.
  • For a smoky twist, try using smoked pancetta or adding a pinch of smoked paprika to the eggs.
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