Spiralized celeriac with creamy Parmesan sauce, crispy pancetta, and Italian flavors in a low-carb twist.
# Components:
→ Vegetables
01 - 2 medium celeriac (about 28 ounces total), peeled and spiralised
→ Meats
02 - 4.2 ounces pancetta or streaky bacon, diced
→ Dairy & Eggs
03 - 2 large eggs
04 - 2 large egg yolks
05 - 2.1 ounces 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
# 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 to 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 to 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 to 2 tablespoons of hot water to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan and a twist of black pepper.
