Celeriac Carbonara with Pancetta

I bought a spiraliser on a whim during a January health kick and it sat in the cupboard for months until one night I had celeriac left over from making soup. I was craving carbonara but wanted something lighter, and suddenly it clicked. The earthy sweetness of celeriac turned out to be the perfect match for salty pancetta and that silky Parmesan sauce. Now it's my go-to when I want comfort without the carb coma.

The first time I served this to friends, they were suspicious of the pale, twisty noodles on their plates. But after the first forkful, the table went quiet in that good way where everyone's too busy eating to talk. One friend even asked if I'd made fresh pasta from scratch, which I took as the highest compliment. It's become my secret weapon for dinner parties where someone inevitably says they're cutting carbs.

Ingredients

• Celeriac: Choose firm, heavy roots without too many knobs, they spiralise more easily and you waste less trimming around odd shapes.
• Pancetta: The rendered fat becomes part of the sauce, so don't skip it or drain it away, that's where half the flavour lives.
• Eggs and egg yolks: The extra yolks make the sauce luxuriously creamy without any cream, just make sure they're at room temperature so they don't scramble when you toss them in.
• Parmesan: Grate it yourself from a good wedge, the pre-grated stuff doesn't melt the same way and can taste dusty instead of nutty.
• Butter: This adds silkiness and helps the celeriac cook evenly without sticking to the pan.
• Olive oil: Just enough to get the pancetta started and prevent it from sticking before it releases its own fat.
• Black pepper and sea salt: Carbonara needs a generous hand with pepper, it's not just seasoning but part of the flavour profile.

Instructions

Prep the celeriac:

Peel away the tough skin and any brown bits, then feed it through your spiraliser to create long, noodle-like strands. Don't worry if some pieces break, they'll still taste delicious.

Crisp the pancetta:

Heat the olive oil in a large skillet over medium heat and add the diced pancetta, stirring occasionally until it turns golden and crispy, about 5 to 7 minutes. Lift it out with a slotted spoon and set it aside, but leave all that flavourful fat in the pan.

Make the egg mixture:

In a bowl, whisk together the whole eggs, egg yolks, grated Parmesan, a generous grinding of black pepper, and just a pinch of salt since the pancetta and cheese are already salty. The mixture should look thick and pale yellow.

Cook the celeriac noodles:

Add the butter to the same skillet with the pancetta fat and let it melt over medium heat, then toss in the spiralised celeriac and sauté for 4 to 6 minutes, stirring often until it softens but still has a little bite. You want it tender but not mushy.

Bring it all together:

Pull the skillet off the heat immediately, then quickly pour in the egg mixture and add back the crispy pancetta, tossing everything vigorously so the residual heat gently cooks the eggs into a creamy sauce that clings to every strand. If it looks too thick, splash in a tablespoon or two of hot water and keep tossing until it's silky.

Serve hot:

Divide the celeriac carbonara among warm plates and top with extra Parmesan and a few more twists of black pepper. Serve immediately while it's still steaming.

Save

There's something deeply satisfying about twirling these pale noodles on your fork and watching that glossy sauce cling to every spiral. My partner once said it reminded him of eating carbonara in Rome, which made me ridiculously proud even though I'd never actually been. It's proof that a humble root vegetable can feel just as indulgent as pasta when you treat it right.

Choosing and Preparing Celeriac

Celeriac can look intimidating with its knobby, alien appearance, but once you peel away that rough exterior, you'll find firm, creamy-white flesh that spiralises like a dream. I've found that medium-sized roots work best, the really large ones can have a woody core that's unpleasant to eat. After spiralising, give the strands a quick rinse and pat them dry so they don't release too much water into the pan, which can make the sauce watery instead of creamy.

Getting the Sauce Just Right

The magic of carbonara is in the emulsification, that moment when eggs and cheese transform into liquid silk instead of scrambled bits. I used to rush this step and wonder why my sauce looked broken, until I realised the pan had to be off the heat and my tossing had to be fast and constant. The residual heat from the celeriac and the pan is enough to gently cook the eggs, and if it starts looking too thick, a splash of hot water works wonders to loosen everything into that glossy, coating consistency you're after.

Serving Suggestions and Variations

This dish is rich enough to stand on its own, but I sometimes serve it with a simple rocket salad dressed in lemon juice to cut through the richness. If you want to make it vegetarian, smoked tofu diced small and crisped in a hot pan gives you a similar salty, chewy texture to pancetta, though I'd add a pinch of smoked paprika for depth. A crisp white wine like Pinot Grigio or even a dry sparkling wine makes it feel like a real occasion.

• Stir in a handful of peas or asparagus tips during the last minute of cooking the celeriac for a pop of colour and sweetness.
• If you love garlic, add a finely minced clove to the pancetta while it crisps for a subtle aromatic layer.
• Leftovers can be gently reheated in a skillet with a splash of cream or milk to bring the sauce back to life.

Save

This recipe taught me that comfort food doesn't have to mean heavy food, and that sometimes the best dishes come from happy accidents and leftover vegetables. I hope it becomes one of those recipes you make again and again, tweaking it to your own taste until it feels like yours.

Recipe FAQs

→ Can I prepare the celeriac noodles in advance?

Yes, you can spiralise the celeriac up to 24 hours ahead. Store in an airtight container in the refrigerator and pat dry before cooking to remove excess moisture.

→ How do I prevent the eggs from scrambling?

Remove the skillet from heat before adding the egg mixture. The residual heat from the celeriac and pan will gently cook the eggs. Toss quickly and continuously for a creamy, smooth sauce.

→ What can I substitute for pancetta?

Streaky bacon works perfectly as a substitute. For a vegetarian option, use smoked tofu or crispy mushrooms to add a savoury, umami flavour.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan is recommended for the best flavour and texture. Pre-grated cheese often contains anti-caking agents that can affect the creaminess of the sauce.

→ 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 or cream to refresh the sauce.

→ Is this dish suitable for meal prep?

While best enjoyed fresh, you can prepare components separately. Cook the pancetta and spiralise the celeriac ahead, then combine and cook just before serving for optimal texture and flavour.