Save I was testing recipes for friends on a low-carb diet when I grabbed celeriac out of desperation, not inspiration. The spiraliser turned that knobby root into something unexpectedly elegant, and when I tossed it with eggs and pancetta, the kitchen smelled like a Roman trattoria. My friend took one bite and said it tasted like rebellion against pasta, but in the best way. That night, celeriac went from forgotten vegetable to weeknight hero.
The first time I made this for my sister, she was skeptical about eating spiralised roots instead of spaghetti. But as soon as she twirled those creamy strands around her fork and tasted the crispy pancetta against the silky egg sauce, she stopped talking and just ate. We finished the whole pan between the two of us, standing at the counter with forks, laughing at how quickly it disappeared. Now she requests it every time she visits.
Ingredients
- Celeriac: This knobby root vegetable spiralises beautifully into thick noodles that hold their shape and absorb sauce without getting mushy.
- Pancetta: The salty, crispy bits add that essential umami punch, and the rendered fat becomes part of the sauce.
- Eggs and egg yolks: The yolks make the sauce luxuriously creamy, while whole eggs lighten it just enough to coat every strand.
- Parmesan cheese: Freshly grated is non-negotiable here; it melts into the eggs and creates that signature carbonara creaminess.
- Unsalted butter: It adds richness to the celeriac as it cooks and helps the noodles turn golden at the edges.
- Olive oil: Just enough to start the pancetta without sticking, and it carries the flavor through the pan.
- Black pepper and sea salt: Pepper is a main player in carbonara, not just a garnish, so use it generously.
Instructions
- Prep the celeriac:
- Peel away the rough skin and run it through your spiraliser to create long, noodle-like strands. Set them aside on a clean towel to catch any moisture.
- Crisp the pancetta:
- Heat the olive oil in a large skillet over medium heat, then add the diced pancetta and let it sizzle until golden and crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set it aside, but leave all that flavorful fat in the pan.
- Make the egg mixture:
- In a bowl, whisk together the eggs, egg yolks, grated Parmesan, a generous grind of black pepper, and a small pinch of salt. 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. Toss in the spiralised celeriac and sauté for 4 to 6 minutes, stirring occasionally, until the noodles are just tender but still have a little bite.
- Combine and create the sauce:
- Take the skillet off the heat completely, then immediately add the egg-Parmesan mixture and crispy pancetta. Toss everything vigorously so the residual heat gently cooks the eggs into a creamy, glossy sauce that clings to every strand.
- Serve hot:
- Plate it up right away, adding extra Parmesan on top and a bold twist of black pepper. If the sauce feels too thick, loosen it with a tablespoon or two of hot water.
Save One evening, I plated this dish for a dinner party and watched a guest who claimed to hate vegetables take three helpings. She kept asking what the noodles were made of, convinced I was hiding pasta somewhere. When I finally told her it was celeriac, she looked betrayed for a second, then laughed and said she would never look at root vegetables the same way again. That moment reminded me that good food can quietly change minds without lectures or pressure.
Choosing and Preparing Celeriac
Celeriac looks intimidating with its rough, gnarly skin, but once you peel it, the flesh is smooth and ivory-colored. Pick ones that feel heavy for their size and firm to the touch, avoiding any with soft spots or strong odors. When spiralising, work slowly and let the blade do the work; forcing it can cause uneven noodles. If you do not have a spiraliser, you can use a julienne peeler or even a sharp knife to cut thin matchsticks.
Getting the Sauce Just Right
The magic of carbonara is in the timing and temperature; too hot and the eggs scramble, too cool and they stay raw. I learned to pull the pan off the heat a few seconds early and let the residual warmth do the work as I toss. The sauce should coat the noodles like silk, not puddle at the bottom of the pan. If it thickens too much, a splash of hot water brings it back to life without diluting the flavor.
Variations and Serving Ideas
If you want a richer sauce, whisk a tablespoon of heavy cream into the egg mixture before adding it to the pan. For a vegetarian version, replace the pancetta with smoked tofu or sautéed mushrooms for that umami depth. This dish pairs beautifully with a crisp white wine like Pinot Grigio or a light sparkling water with lemon.
- Garnish with fresh parsley or chives for a pop of color and brightness.
- Add a handful of peas or asparagus tips during the last minute of cooking the celeriac for extra texture.
- Serve with a simple arugula salad dressed in lemon and olive oil to balance the richness.
Save This dish has become my go-to when I want comfort without heaviness, proof that vegetables can be just as satisfying as pasta when treated with respect. I hope it surprises you the way it surprised me.
Recipe Help & Answers
- → Can I prepare the celeriac noodles ahead of time?
Yes, you can spiralise the celeriac up to 24 hours in advance. Store the noodles in an airtight container in the refrigerator. Pat them dry before cooking to remove excess moisture.
- → What can I use instead of pancetta?
You can substitute pancetta with streaky bacon, guanciale for a more traditional approach, or smoked tofu for a vegetarian version. Each will bring its own unique flavor profile to the dish.
- → 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 quickly 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 sauce can separate when reheated. However, you can prep the ingredients in advance and cook just before serving for optimal texture and flavor.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Vermentino complements the creamy, savory flavors beautifully. Alternatively, a light-bodied Chardonnay works well with the richness of the Parmesan and pancetta.
- → Can I add vegetables to this dish?
Absolutely! Sautéed mushrooms, wilted spinach, or roasted cherry tomatoes make excellent additions. Add them to the skillet along with the celeriac for extra nutrition and flavor.