Celeriac Carbonara Low-Carb Twist (Print Version)

Spiralised celeriac in creamy Parmesan sauce with pancetta. Gluten-free and low-carb Italian-inspired comfort food.

# What You'll Need:

→ Vegetables

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

→ Meats

02 - 4.25 ounces pancetta or streaky bacon, diced

→ Dairy & Eggs

03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.12 ounces freshly grated Parmesan cheese, plus extra for serving
06 - 2.12 tablespoons unsalted butter

→ Pantry

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

# How to Make It:

01 - Spiralize the celeriac into noodle-like strands using a spiralizer. Set aside on a clean surface.
02 - In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crisp, approximately 5 to 7 minutes. Remove from pan with a slotted spoon and set aside, leaving the rendered fat in the skillet.
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 same skillet and allow it to melt over medium heat. Add spiralized 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, creating a creamy sauce that coats the noodles evenly. If needed, add 1 to 2 tablespoons of hot water to loosen the sauce to desired consistency.
06 - Transfer to serving plates immediately. Garnish with extra Parmesan cheese and a twist of freshly ground black pepper.

# Additional Tips::

01 -
  • It delivers all the indulgent creaminess of traditional carbonara without the carb crash that usually follows.
  • The earthy sweetness of celeriac plays surprisingly well with salty Parmesan and crispy pork.
  • You can have it on the table in half an hour, which makes it perfect for those nights when you want something special but don't have the energy for complexity.
02 -
  • Taking the pan off the heat before adding the eggs is crucial—if the skillet is too hot, you'll end up with scrambled eggs instead of a silky sauce.
  • Toss vigorously and continuously once the egg mixture goes in, the movement is what creates that creamy emulsion.
  • Don't add the salt until you taste it at the end, because both the pancetta and Parmesan are already quite salty.
03 -
  • Use the freshest eggs you can find—they make a noticeable difference in the richness and color of the sauce.
  • Warm your serving bowls in the oven for a few minutes before plating, it keeps the dish from cooling down too quickly.
  • If you're nervous about the eggs, temper them by adding a spoonful of the hot celeriac to the egg mixture first, whisking constantly, then pour everything back into the pan.
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