Step 1

In a medium mixing bowl, combine the pumpkin puree, freshly grated Parmesan, and egg yolks. Whisk together until smooth, seasoning with a few turns of black pepper for added flavor.

Step 2

Fill a large pot with water and bring it to a boil, seasoning generously with kosher salt. Add the pasta and cook until it reaches an al dente texture, following the package instructions. Set aside about 1 ½ cups of the pasta cooking water before draining the pasta.

Step 3

In a large skillet, heat over medium-low and cook the bacon pieces until they turn golden and crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, allowing any excess grease to drain. Keep the bacon fat in the skillet.

Step 4

Return the drained pasta to the skillet, tossing it in the reserved bacon grease until evenly coated. Reheat the skillet over low if necessary to warm the grease, then remove it from the heat. In a separate bowl, thin out the pumpkin mixture with ¾ cup of the reserved pasta water, stirring until smooth. Pour the mixture over the pasta, tossing to blend. Add more pasta water, one tablespoon at a time, to adjust the sauce's thickness and achieve a creamy texture. Incorporate the crispy bacon pieces.

Step 5

To serve, sprinkle additional Parmesan cheese and freshly ground black pepper over the pasta for a finishing touch. Serve immediately and enjoy.