Pumpkin Carbonara


(Total Time: 30 MIN| Serve: 4)


5 oz Pancetta

¼ cup Heavy cream

2 tbsp Butter

½ tsp Sage, dried

Black pepper

1 packet Shirataki noodles

2 Egg yolks

1/3 cup Parmesan cheese

3 tbsp Pumpkin puree



  1. Boil a pot of water and add noodles, cook for 3 minutes then drain. Dry completely and put aside until needed.
  2. Chop pancetta, heat skillet and cook pancetta until crispy. Reserve oil and put pancetta aside until needed.
  3. Heat a small pot and add butter, cook, until it gets brown then add puree and sage.
  4. Add pancetta, fat and cream, mix together until thoroughly combined.
  5. Heat pan that had in fat on a high flame and stirs fry noodles for 5 minutes.
  6. Add cheese to pumpkin mixture, combine and lower heat; cook until sauce gets thick.
  7. Add pancetta and noodles to sauce, toss then add yolks and mix together; cook for 3 minutes.
  8. Serve.
(Calories 384 | Total Fats 34.7g | Net Carbs: 2g | Protein 14g | Fiber: 2g)

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