Cheat's Celeriac Cacio e Pepe

January 02, 2023

Cheesy and peppery, this dish is quick to throw together and has tender ribbons of celeriac woven through it. While not a classic cacio e pepe sauce, this cheat’s version carries the essential flavors and is a breeze to bring together — no finicky emulsifying but just as satisfying to eat. The light celery flavor adds a fresh dimension that enhances the classic pepper and cheese combination.




1 Local Roots celeriac
2 cups Local Roots orecchiette
1 tbsp olive oil
¼ Parmesan cheese
2 tsp freshly ground black pepper



  1. Bring a pot of generously salted water to boil.
  2. Wash the celeriac, then use a knife to peel/cut away the outside skin. When the celeriac is clean and only the pale center remains, use a fruit peeler to shred the celeriac into ribbons.
  3. Cook the orecchiette according to package directions, until 3-4 minutes from al dente. At this stage, add in the ribbons of celeriac and cook with the pasta until the pasta is ready.
  4. Drain the celeriac and orecchiette. Drizzle over the olive oil and freshly cracked black pepper and gently stir.
  5. Allow the pasta to cool slightly, then use the peeler to create curls of parmesan and stir through. 
  6. Plate, then finish with another drizzle of olive oil, sprinkle of parmesan, and crack of black pepper. Enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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