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.