Save to Pinterest A creative, low-carb twist on the classic Carbonara, this dish features spiralised celeriac noodles tossed in a creamy sauce with crispy pancetta and Parmesan. It offers the same comforting flavors of the Italian original while being entirely gluten-free and suitable for a low-carb diet.
Save to Pinterest Celeriac, with its subtle nutty profile, makes an excellent vegetable noodle. When spiralised and lightly sautéed in butter and pancetta fat, it becomes the perfect vessel for the rich, egg-based carbonara sauce.
Ingredients
- Vegetables: 2 medium celeriac (about 800 g total), peeled and spiralised
- Meats: 120 g pancetta or streaky bacon, diced
- Dairy & Eggs: 2 large eggs, 2 large egg yolks, 60 g freshly grated Parmesan cheese (plus extra for serving), 30 g unsalted butter
- Pantry: 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
Crucial to the texture is removing the pan from the heat before adding the eggs; this ensures a smooth sauce rather than scrambled eggs. If the sauce is too thick, a splash of hot water will help achieve that perfect glossy coating.
Varianten und Anpassungen
For added richness, you can stir in a splash of cream with the egg mixture. For a vegetarian version, simply substitute the pancetta with diced smoked tofu to maintain that essential smoky flavor.
Serviervorschläge
Serve this low-carb Celeriac Carbonara family-style with an extra dusting of Parmesan and a twist of black pepper. It pairs beautifully with a crisp white wine such as Pinot Grigio. Nutritional information per serving: 320 Calories, 23 g Fat, 12 g Carbohydrates, and 15 g Protein.
Save to Pinterest This Italian-inspired dish proves that low-carb cooking doesn't have to compromise on decadence. Enjoy the rich, savory flavors of a classic carbonara in this creative, vegetable-forward meal.
Answers to Recipe Questions
- → Can I make this without a spiraliser?
Yes, you can use a julienne peeler or mandoline to create thin strips of celeriac, or simply cut it into matchsticks with a sharp knife.
- → How do I prevent the eggs from scrambling?
Remove the skillet from heat before adding the egg mixture, and toss quickly and constantly. The residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.
- → Can I prepare the celeriac noodles in advance?
Yes, spiralise the 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 touch. For a vegetarian version, smoked tofu or mushroom bacon provides similar savory depth.
- → Is celeriac keto-friendly?
Yes, celeriac is significantly lower in carbs than pasta, making this dish suitable for low-carb and keto diets with only 12g of carbohydrates per serving.
- → How can I make the sauce creamier?
Add a splash of heavy cream to the egg mixture, or reserve some pasta water (if boiling celeriac) to loosen the sauce and create a silkier consistency.