with DelMonte

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Celery root carbonara

Celery root carbonara

5 min
10 min
Prepared with:
Shredded Celery Root


2/3 c (160 ml) pancetta or bacon, small dice or cut into strips

2 cans of Del Monte grated celery root

1 egg

2 egg yolks

2/3 c (160 ml) pecorino or Parmesan, finely grated

Salt and freshly ground pepper


In a large pan on medium heat, cook the pancetta or bacon for 4 to 5 minutes or until slightly crispy.

Add the celery root and heat 2 to 3 minutes.

In a bowl, beat the egg with the yolks, cheese and 1/3 cup (80 ml) water. Season generously and pour into pan, stirring constantly. Sauté another 1 or 2 minutes.

Serve as a main.