Pin Experience a creative, low-carb twist on a classic Italian favorite with this Celeriac Carbonara. By swapping traditional pasta for spiralised celeriac noodles, you create a vibrant, grain-free dish that delivers the same comforting, creamy satisfaction as the original. This recipe transforms the humble root vegetable into elegant strands tossed in a rich sauce of eggs, Parmesan, and crispy pancetta.
Pin The key to this dish is the technique of using residual heat to emulsify the eggs and cheese. Because celeriac has a unique texture that holds its shape well when sautéed, it provides a satisfying "al dente" bite that mimics pasta perfectly while soaking up the glossy, savory carbonara sauce.
Ingredients
- 2 medium celeriac (about 800 g total), peeled and spiralised
- 120 g pancetta or streaky bacon, diced
- 2 large eggs
- 2 large egg yolks
- 60 g freshly grated Parmesan cheese, plus extra for serving
- 30 g unsalted butter
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Sea salt, to taste
Instructions
- Step 1
- Spiralise the celeriac into noodle-like strands. Set aside.
- Step 2
- 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.
- Step 3
- In a bowl, whisk together eggs, egg yolks, Parmesan, a generous pinch of black pepper, and a pinch of salt.
- Step 4
- 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.
- Step 5
- 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.
- Step 6
- Serve immediately, garnished with extra Parmesan and a twist of black pepper.
Zusatztipps für die Zubereitung
To ensure the best texture, use a spiraliser to create long, thin strands. If you find the celeriac releases too much moisture, you can pat the strands dry with a paper towel before sautéing. Make sure your eggs are at room temperature to prevent the sauce from cooling down the dish too quickly when combined.
Varianten und Anpassungen
For an even more indulgent version, stir a splash of cream into the egg mixture before tossing. If you are looking for a vegetarian alternative, substitute the pancetta with smoked tofu to maintain that essential smoky flavor. You can also experiment with adding a touch of garlic to the skillet while sautéing the celeriac for extra depth.
Serviervorschläge
This Celeriac Carbonara is best served in warmed shallow bowls to keep the sauce silky. Garnish with a final dusting of freshly grated Parmesan and a liberal amount of cracked black pepper. To complete the experience, pair this meal with a crisp white wine such as a Pinot Grigio, which cuts through the richness of the egg and cheese sauce.
Pin Whether you are following a low-carb lifestyle or simply looking for a new way to enjoy root vegetables, this Celeriac Carbonara offers a sophisticated and satisfying meal that honors the spirit of Italian cooking with a modern, healthy twist.
Recipe Q&A
- → Can I make this without a spiralizer?
Yes, you can julienne the celeriac into thin matchstick strips using a sharp knife or mandoline, though the texture will be slightly different from spiralized noodles.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture, and toss vigorously. The residual heat from the celeriac and pan will gently cook the eggs into a creamy sauce without scrambling.
- → Can I prepare the celeriac noodles in advance?
You can spiralize celeriac up to 24 hours ahead and store in an airtight container in the refrigerator. Pat dry before cooking to remove excess moisture.
- → What can I substitute for pancetta?
Streaky bacon works perfectly, or try guanciale for a more authentic Italian approach. For vegetarian options, smoked tofu or sautéed mushrooms provide similar umami depth.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to revive the sauce.
- → Is this dish keto-friendly?
Yes, with only 12g carbohydrates per serving, this dish fits well within most ketogenic diet plans while providing 15g of protein and healthy fats.