Celeriac Carbonara Low-Carb Twist (Printable)

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

# What You Need:

→ Vegetables

01 - 2 medium celeriac roots (about 28 oz total), peeled and spiralised

→ 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 - 2 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 - Spiralise the celeriac into noodle-like strands using a spiraliser. Set aside on a plate.
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 pancetta from pan with a slotted spoon and set aside, preserving 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 skillet with the pancetta fat and allow it to melt over medium heat. Add spiralised 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 cooked pancetta to the celeriac noodles. 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 - Divide among serving bowls and serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It delivers all the creamy, salty satisfaction of classic carbonara without the carb coma afterward.
  • The celeriac brings a subtle sweetness and earthy flavor that plays beautifully with crispy pancetta and sharp Parmesan.
  • You can have a restaurant-worthy dish on the table in about half an hour, even on a weeknight.
  • It feels indulgent but keeps things light, so you can actually move after dinner.
02 -
  • Always remove the skillet from the heat before adding the egg mixture, or youll end up with scrambled eggs instead of a silky sauce.
  • Dont salt the egg mixture too much because the pancetta and Parmesan are already salty, I learned this after one overly salty batch.
  • Work quickly when tossing the eggs with the hot celeriac, the magic happens in those first few seconds of vigorous stirring.
03 -
  • Use the finest grater you have for the Parmesan so it melts seamlessly into the egg mixture and coats every strand.
  • If youre nervous about the eggs, temper them by adding a spoonful of the hot pancetta fat to the bowl first, whisking constantly, then pour everything back into the pan.
  • Serve this with a crisp white wine like Pinot Grigio, the acidity cuts through the richness and makes every bite feel balanced.
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