Rinse the shirataki noodles under hot water for 2–3 minutes. Pat completely dry using paper towels. Set aside.

Chop the pancetta and place in a hot pan to sear on the outside.

In the meantime, place butter in a small pot and let brown. Once just beginning to brown, add the sage and stir.

Add the pumpkin puree and mix together well.

By this point, the pancetta should be browning up nicely. Once it's crispy on the outside, remove from the pan. Reserve the fat.

Add the heavy cream to the pumpkin puree sauce and mix together until well incorporated.

Add the pancetta fat to the sauce and mix again until well combined. Let the sauce simmer over medium heat.

Turn the pan used for the pancetta up to high heat and add in the shirataki noodles. Dry-fry them for at least 5 minutes, or until a good amount of steam has come out of them.

Add the parmesan cheese to the pumpkin sauce and mix together well. Turn the heat down to low.

Continue stirring the sauce until it separates easily and takes a moment to come back together.

Add the noodles and pancetta to the sauce and toss well. Stir the egg yolks into the sauce and season to taste.

Serve with extra parmesan and enjoy!