Save I bought a spiraliser on a whim during a January health kick and it sat in the cupboard for three months before I actually used it. When I finally pulled it out, celeriac seemed like the obvious choice, knobbly and intimidating as it was. The moment those cream-colored strands started twisting out, I knew I had to make something indulgent to balance the virtuous vegetable swap. Carbonara came to mind immediately, and I haven't looked back since.
The first time I made this for friends, I was nervous about the celeriac noodles holding up. One friend took a bite, paused, then asked if I'd used some kind of special pasta she'd never heard of. When I told her it was a root vegetable, she didn't believe me until I showed her the peelings in the bin. That night, the dish became my secret weapon for impressing people without much effort.
Ingredients
- Celeriac: Choose firm, heavy bulbs without too many crevices, and peel generously to remove all the gnarly bits before spiralising.
- Pancetta: Diced pancetta crisps up beautifully and leaves behind flavorful fat that becomes part of the sauce, so don't drain it.
- Eggs and egg yolks: The extra yolks make the sauce luxuriously silky, and using room temperature eggs helps them emulsify smoothly without scrambling.
- Parmesan: Freshly grated is non-negotiable here, the pre-shredded stuff contains anti-caking agents that make the sauce gritty instead of creamy.
- Butter: Adds a velvety richness that balances the sharpness of the cheese and helps the celeriac caramelise slightly as it cooks.
- Olive oil: Just enough to start the pancetta without it sticking, and it adds a fruity note that rounds out the dish.
- Black pepper: Freshly ground and generous, it's a key flavor in carbonara, not just a garnish.
- Sea salt: Use sparingly since the pancetta and Parmesan are already quite salty.
Instructions
- Prep the celeriac:
- Peel away the tough outer skin until you reach the pale, smooth flesh, then run it through the spiraliser to create long, noodle-like ribbons. If some pieces break, don't worry, they'll still taste delicious.
- Crisp the pancetta:
- Heat the olive oil in a large skillet over medium heat, 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 that gorgeous rendered fat in the pan.
- Make the egg mixture:
- In a bowl, whisk together the whole eggs, egg yolks, grated Parmesan, a generous grinding of black pepper, and just a small pinch of salt. The mixture should be smooth and slightly thick.
- Cook the celeriac noodles:
- Add the butter to the same skillet with the pancetta fat and let it melt and foam gently, then toss in the spiralised celeriac and sauté for 4 to 6 minutes until tender but still with a slight bite. The edges might caramelise a little, which adds a lovely sweetness.
- Combine and create the sauce:
- Take the skillet off the heat completely, then immediately pour in the egg and Parmesan mixture along with the crispy pancetta, tossing everything vigorously so the residual heat gently cooks the eggs into a creamy coating. If it seems too thick, add a tablespoon or two of hot water to loosen it up.
- Serve:
- Divide among warm bowls right away, then top with extra Parmesan and another twist of black pepper. This dish waits for no one, so gather everyone before you start tossing.
Save One rainy Tuesday, I made this after a long day and ate it straight from the pan while standing at the counter. The way the pepper hit the back of my throat and the creaminess coated each strand felt like the culinary equivalent of a warm hug. It was the moment I realised that comfort food doesn't have to mean heavy, it just has to mean exactly what you need right then.
Choosing and Preparing Celeriac
Celeriac looks intimidating with its hairy roots and uneven surface, but once you peel it down, it's incredibly easy to work with. I like to slice off the top and bottom first to create flat surfaces, then stand it upright and peel downward in strips with a sharp knife. A spiraliser works best when the celeriac is cut into manageable chunks, around the size of a large apple. If you don't have a spiraliser, a julienne peeler or even a sharp knife for thin matchsticks will do the trick, though it takes a bit longer.
Getting the Sauce Just Right
The magic of carbonara is in the emulsification, that moment when eggs, cheese, and fat become a glossy, clinging sauce instead of a curdled mess. I learned the hard way that patience and temperature control are everything. Whisking the eggs and Parmesan together before adding them helps, and making sure the pan is off the heat prevents scrambling. The tossing motion is crucial, it incorporates air and distributes warmth, turning raw eggs into something luscious. If you're nervous, practice the tossing motion with the celeriac alone first, it builds confidence.
Variations and Swaps
This recipe is forgiving and loves to be tweaked. I've made it with guanciale when I'm feeling traditional, smoked bacon when that's all I have, and even crispy fried mushrooms for a vegetarian version that surprised everyone. A splash of cream stirred into the egg mixture makes it even richer, though purists might frown. Sometimes I add a handful of frozen peas in the last minute of cooking the celeriac for a pop of sweetness and color.
- Try swapping celeriac for spiralised kohlrabi or even thinly sliced cabbage for a different texture.
- Add a pinch of chili flakes to the pancetta while it crisps for a gentle background heat.
- Finish with a handful of chopped parsley or a squeeze of lemon for brightness if the richness feels heavy.
Save This dish taught me that you don't have to sacrifice flavor to make a lighter choice, sometimes the swap makes it even better. I hope it becomes one of those recipes you turn to when you want something cozy, quick, and just a little bit special.
Recipe FAQs
- → Can I prepare the celeriac noodles in advance?
Yes, you can spiralise the celeriac up to 24 hours ahead. Store in an airtight container in the refrigerator and pat dry before cooking to remove excess moisture.
- → What if I don't have a spiraliser?
You can use a julienne peeler or mandoline to create thin strips, or simply cut the celeriac into matchstick-sized pieces with a sharp knife.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture and toss vigorously. The residual heat will gently cook the eggs into a creamy sauce rather than scrambling them.
- → Can I make this vegetarian?
Absolutely! Replace the pancetta with smoked tofu, mushrooms, or crispy fried shallots for depth of flavor while keeping it meat-free.
- → What can I serve alongside this dish?
A simple green salad with lemon vinaigrette, garlic bread, or roasted vegetables complement this dish beautifully. A crisp white wine like Pinot Grigio pairs wonderfully.
- → How do I know when the celeriac is cooked properly?
The celeriac should be tender but still have a slight bite, similar to al dente pasta. This typically takes 4-6 minutes of sautéing over medium heat.