I’ve been experimenting a bit more lately with pumpkin than I usually do. Since we can’t exactly bake a sweet potato and pumpkin casserole for the dinner table, I wanted to come up with some not-so-traditional dishes using pumpkin that all of us can get behind! This pumpkin carbonara is an AWESOME meal, and everyone will definitely be wanting a second helping after they get their first bite.
While I do love the sweet aspects of pumpkin, I really love the savory aspects also. The crispy pancetta is the perfect addition to this dish. It really ties together that slightly sweet flavor of the pumpkin sauce by bringing elements of earthy, savory, and richness. The parmesan cheese really helps thicken the sauce, but also brings a bit of umami to help with the dish altogether. The pumpkin and sage as also a classic combination – just not usually thought of in a dish like this.
I truly hope you get the chance to wow your family with this one like I did with mine. They couldn’t believe that the noodles were very low carb – as you will see in the recipe, dry frying them is the way that I always do it now. Without taking some of the moisture out of the keto pasta noodles, you’re left with a very strange consistency and sometimes a bad flavor. When you dry fry the noodles, some of the texture problems seem to disappear and the flavor is definitely not fishy tasting at all. Enjoy!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
1 package Shirataki Noodles
5 oz. Pancetta
2 large Egg Yolks
1/4 cup Heavy Cream
1/3 cup Parmesan Cheese
2 tbsp. Butter
3 tbsp. Pumpkin Puree
1/2 tsp. Dried Sage
Salt and Pepper to Taste
Nutrition Summary: This makes a total of 3 servings of Keto Pumpkin Carbonara. Each serving comes out to be 384 Calories, 34.7g Fats, 2g Net Carbs, and 14g Protein.
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