This play on a classic Italian dish brings a lighter side to quite a carb-heavy recipe, the celeriac adds a nice earthiness, and it can also be gluten-free if you leave out the breadcrumbs.
1 head of celeriac 200ml double cream
100ml white wine
1 clove garlic 50g pancetta 1 egg yolk (per plate)
50g panko breadcrumbs 1/2 bunch of flat-leaf parsley
Toast the breadcrumbs with a little of the rapeseed oil until golden brown then set aside and allow to cool.
Dice the pancetta into small cubes, add to a medium-hot pan and allow to colour.
When the pancetta is golden, add the chopped shallots and garlic and cook until soft, add the white wine, and reduce it until almost gone then add the double cream. Simmer for about 5 minutes and allow it to thicken slightly.
Peel the celeriac's skin and then cut in half, turn the celeriac into spaghetti sized strings using a spiralizer. Add a couple of large handfuls of the celeriac to the hot pancetta cream and allow it to wilt.
Once the celeriac softens, add the chopped parsley and some grated Parmesan. Place the celeriac and cream mixture onto a plate and create a well in the centre.
Carefully add an egg yolk into the middle of the celeriac then finish the dish with grated Parmesan and the breadcrumbs