Celeriac Carbonara Low Carb Twist (Printable View)

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

# Needed Ingredients:

→ Vegetables

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

→ 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

# Directions:

01 - Spiralise the celeriac into noodle-like strands. Set aside.
02 - In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crisp, 5–7 minutes. Remove from pan and set aside, leaving the fat in the skillet.
03 - In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
04 - Add butter to the same skillet and let it melt over medium heat. Add spiralised celeriac and sauté for 4–6 minutes until just tender but 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 1–2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.

# Expert Hints:

01 -
  • It delivers all the creamy, salty comfort of traditional carbonara without the carb coma afterward.
  • The earthy sweetness of celeriac plays surprisingly well with the sharp Parmesan and smoky pancetta.
  • You can have it on the table in half an hour, which makes weeknight indulgence totally doable.
  • It feels fancy enough to serve guests but forgiving enough for a solo dinner experiment.
02 -
  • The skillet must be off the heat when you add the eggs, or you'll end up with scrambled eggs instead of a silky sauce.
  • Toss fast and confidently when combining, the motion distributes the heat evenly and prevents clumping.
  • If the sauce breaks or looks dry, a splash of hot water or even reserved pasta water (if you're cooking regular pasta alongside) will bring it back together.
03 -
  • Warm your serving bowls in a low oven before plating, it keeps the sauce from cooling and thickening too quickly.
  • Save a little of the pancetta fat separately and drizzle it over the top just before serving for an extra hit of flavor.
  • Leftovers can be gently reheated in a skillet with a splash of cream or milk, though it's truly best eaten fresh and hot.
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