# What you'll need:
→ Vegetables
01 - 2 medium celeriac roots (about 28 oz total), peeled and spiralized
→ 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
# Method:
01 - Spiralize the celeriac into noodle-like strands and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy, approximately 5 to 7 minutes. Remove pancetta with a slotted spoon and set aside, reserving the rendered fat in the pan.
03 - In a mixing bowl, whisk together eggs, egg yolks, grated Parmesan, a generous pinch of black pepper, and a pinch of salt until well combined.
04 - Add butter to the skillet with the reserved pancetta fat and allow it to melt over medium heat. Add spiralized celeriac and sauté for 4 to 6 minutes until tender while maintaining some texture.
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 needed, add 1 to 2 tablespoons of hot water to achieve desired consistency.
06 - Transfer to serving plates immediately. Garnish with additional Parmesan cheese and freshly ground black pepper.
