Keto Pumpkin Carbonara
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Keto Pumpkin Carbonara
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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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Ingredients
- 1 package Shirataki Noodles
- 5 oz. pancetta
- 2 large egg yolks
- ¼ cup heavy cream
- ⅓ cup Parmesan Cheese
- 2 tbsp. butter
- 3 tbsp. pumpkin puree
- ½ tsp. dried sage
- salt and pepper to taste
Instructions
- Rise off the shirataki noodles under hot water for 2-3 minutes. Dry them off completelyand set aside.
- Chop pancetta and place into a hot pan to sear on the outside. Once crisp, remove from the pan and save the fat.
- Place butter into a small pot and let brown. Once it starts to brown, mix in the sage and pumpkin puree.
- Add heavy cream and pancetta fat to the pumpkin puree sauce and mix together well until everything is combined.
- Turn the pan that had the pancetta in to high and add the shirataki noodles. Dry fry them for at least 5 minutes until a good amount of steam has come out of them.
- Add parmesan cheese to the pumpkin sauce and mix together well. Turn the heat to low and stir until sauce is thickened.
- Add noodles and pancetta into the sauce and toss well. Add 2 egg yolks and mix into the sauce.
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