Celeriac Carbonara Low Carb Twist (Print)

Spiralized celeriac with creamy Parmesan sauce and crispy pancetta for a low-carb Italian-inspired main dish.

# Ingredients:

→ Vegetables

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

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

# Directions:

01 - Spiralise the celeriac into thin noodle-like strands and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp, approximately 5 to 7 minutes. Remove from the pan and set aside, reserving the rendered fat in the skillet.
03 - In a mixing bowl, whisk together the whole eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of sea salt until well combined.
04 - Add butter to the skillet with the pancetta fat and allow it to melt over medium heat. Add the spiralised celeriac and sauté for 4 to 6 minutes until just tender while 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 and creates a creamy sauce that coats the noodles. If the sauce requires loosening, add 1 to 2 tablespoons of hot water.
06 - Transfer to serving plates immediately. Garnish with additional grated Parmesan and freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes like proper carbonara without the heaviness, so you can eat a full bowl and actually feel good afterward.
  • The celeriac gets this tender-yet-slightly-crisp texture that pancetta appreciates in ways regular pasta never could.
02 -
  • Temperature control is everything here, which is why I learned to take the pan completely off heat before adding eggs, preventing scrambled disappointment and saving the dish.
  • The celeriac releases moisture as it cooks, so if your sauce seems thin, that's normal and will thicken as it sits for 30 seconds.
03 -
  • Pre-grate your Parmesan at least 30 minutes before cooking so it comes to room temperature, which helps the emulsion happen more smoothly.
  • Keep a mug of hot water by the stove because even a tablespoon can transform a thick sauce into something that flows like silk without thinning the flavour.
Back