Spiralised celeriac with creamy Parmesan sauce, crispy pancetta, and Italian flair. Low-carb and gluten-free.
# What you need:
→ Vegetables
01 - 2 medium celeriac (about 1.75 lbs 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
# How to Make It:
01 - Spiralise the celeriac into thin noodle-like strands using a spiraliser. Set aside on a clean surface.
02 - Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy, approximately 5 to 7 minutes. Remove pancetta with a slotted spoon and set aside, preserving the rendered fat in the pan.
03 - In a mixing bowl, whisk together whole eggs, egg yolks, freshly grated Parmesan, a generous pinch of black pepper, and a pinch of salt until well combined.
04 - Add butter to the skillet with the reserved pancetta fat and allow it to melt over medium heat. Add spiralised celeriac and sauté for 4 to 6 minutes until tender while maintaining a slight firmness.
05 - Remove the skillet from heat. Immediately add the egg-Parmesan mixture and crispy pancetta to the warm celeriac. Toss vigorously so the residual heat gently cooks the eggs, creating a creamy coating. If the sauce appears too thick, add 1 to 2 tablespoons of hot water to achieve desired consistency.
06 - Transfer to serving dishes immediately. Garnish generously with additional Parmesan cheese and freshly cracked black pepper.
