Celeriac Carbonara Low-Carb Twist (Printable)

Low-carb Carbonara with spiralised celeriac, pancetta, and creamy Parmesan sauce. Gluten-free Italian twist.

# What You 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 & 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 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 diced pancetta and cook until crisp, approximately 5 to 7 minutes. Remove from pan and set aside, leaving the rendered fat in the skillet.
03 - In a mixing bowl, whisk together whole 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 with rendered pancetta fat and let it melt over medium heat. Add spiralized celeriac and sauté for 4 to 6 minutes until just tender while still retaining some bite.
05 - 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 to 2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It delivers all the creamy, salty comfort of carbonara without the carb crash afterward.
  • Celeriac has this mild, nutty flavor that soaks up the sauce like it was born for it.
  • You can have dinner on the table in half an hour, and it feels fancy enough for company.
02 -
  • Always remove the skillet from heat before adding the eggs, or you will end up with scrambled eggs instead of a silky sauce.
  • Toss fast and confidently when you add the egg mixture; hesitation lets the eggs sit and clump instead of emulsifying.
  • Do not skip the extra egg yolks; they are what make the sauce rich and creamy without adding cream.
03 -
  • Always use freshly grated Parmesan; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Save a little pasta water, or in this case, a few tablespoons of hot water from the kettle, to adjust the sauce consistency at the end.
  • Taste the pancetta before deciding how much salt to add; it is often salty enough on its own.
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