Celeriac instead of pasta? Yes, I was dubious too.
When the courgetti trend hit, I firmly unsubscribed from the “low carb” alternatives. Pasta, well good pasta, just tastes amazing. Raw courgettes, not so much.
So here is the thing, this isn’t really a pasta replacement. It’s just a different option that actually has flavour.
Is it a faff? Yes in that you have to make ribbons from a celeriac with a vegetable peeler.
Is the flavour worth it? Also yes.
If you struggle with gluten this will make a nice change plus there will be a few extra nutrients from the celeriac.

Ingredients for 2:
1 small-medium celeriac, peeled
80g pancetta
2 duck egg yolks, I used Clarence Court’s duck eggs but feel free to sub for 3x hen’s egg yolks
80g parmesan cheese, finely grated
1 clove of garlic, crushed
a large knob of butter
sea salt and black pepper to season
parsley to garnish

Method:
Put a frying pan on a low heat. Add the pancetta and cook until crispy, around 10 minutes.
Stir in the garlic and add a large knob of butter then cook for a further minute or so.
While the pancetta is cooking make the celeriac ribbons. Simply start peeling the celeriac with a peeler until large ribbons form. You’ll need a sharp peeler for this, just watch your fingers.
Bring a large pan of water with a couple of pinches of salt to the boil. Drop in the celeriac and cook for 60 seconds. If you overcook them they will fall apart. This is more about warming them up.
Drain, setting aside some of the water.
Whisk together the eggs, parmesan and a season well with black pepper.
Increase the heat of the frying pan to medium. Drop the celeriac ribbons into the pancetta, butter & garlic mixture. Add a couple of tablespoons of the cooking liquid. Season well with sea salt and black pepper and stir well.
Take the pan off the heat and stir in the egg and parmesan mixture.
This should all melt together to form a luscious, creamy sauce, with the residual heat cooking the egg yolk as you stir.
Divide between two bowls, sprinkle over some parsley and bit of extra parmesan to serve.