Save Discover a creative, low-carb twist on a classic Italian favourite with this Celeriac Carbonara. By replacing traditional pasta with tender, spiralised celeriac noodles, this dish offers a nutrient-dense, gluten-free alternative that doesn't compromise on flavour. Tossed in a velvety sauce made from fresh eggs and Parmesan, and topped with salty, crispy pancetta, it’s a sophisticated meal that is ready in just 35 minutes.
Save The earthy, nutty profile of the celeriac provides a robust base that stands up beautifully to the richness of the egg-based sauce. Every bite is a balance of textures, from the slight snap of the sautéed noodles to the crunch of perfectly browned pancetta, making it a satisfying choice for any night of the week.
Ingredients
- 2 medium celeriac (about 800 g total), peeled and spiralised
- 120 g pancetta or streaky bacon, diced
- 2 large eggs
- 2 large egg yolks
- 60 g freshly grated Parmesan cheese, plus extra for serving
- 30 g unsalted butter
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Sea salt, to taste
Instructions
- Step 1
- Spiralise the celeriac into noodle-like strands. Set aside.
- Step 2
- 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.
- Step 3
- In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
- Step 4
- 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.
- Step 5
- 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.
- Step 6
- Serve immediately, garnished with extra Parmesan and a twist of black pepper.
Zusatztipps für die Zubereitung
The key to a silky Carbonara is managing the heat. Always remove the skillet from the burner before adding the egg mixture to ensure the residual heat thickens the sauce without scrambling the eggs. If the sauce feels too thick, a small splash of hot water will help it emulsify perfectly.
Varianten und Anpassungen
For extra richness, you can stir a splash of cream into the egg and cheese mixture. To make this dish vegetarian, simply substitute the pancetta with smoked tofu, which provides a similar depth of flavour.
Serviervorschläge
Serve the Celeriac Carbonara immediately while hot, topped with an extra dusting of Parmesan and freshly cracked black pepper. This dish pairs exceptionally well with a crisp, chilled white wine like Pinot Grigio.
Save Whether you are looking to reduce your carb intake or simply want to try a modern spin on an Italian classic, this Celeriac Carbonara delivers comfort and flavor in every bowl. Enjoy this wholesome, protein-rich meal that proves vegetables can truly be the star of the show.
Recipe Guide
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralise the celeriac up to 24 hours ahead and store it in an airtight container in the refrigerator. Pat dry before cooking to remove excess moisture.
- → What can I use instead of pancetta?
Streaky bacon works perfectly as a substitute. For a vegetarian option, try smoked tofu or mushrooms sautéed until crispy for a similar umami flavor.
- → How do I prevent the eggs from scrambling?
The key is to remove the skillet from heat before adding the egg mixture. Toss vigorously and continuously so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.
- → Is this dish suitable for meal prep?
This dish is best enjoyed fresh as the celeriac releases moisture over time and the sauce may separate. However, you can prep ingredients separately and combine them just before serving.
- → What's the best way to spiralise celeriac?
Peel the celeriac thoroughly and trim the ends to create flat surfaces. Use a handheld or countertop spiraliser on a medium blade setting for noodle-like strands that hold up well during cooking.
- → Can I make this dairy-free?
While challenging to replicate the authentic flavor, you can substitute nutritional yeast for Parmesan and use dairy-free butter. The sauce won't be as creamy but will still coat the noodles nicely.