3 tbsp. EVOO
⅓ lb. pancetta, finely diced
2 shallots, minced
2 cloves garlic, finely chopped
8 - 10 leaves sage, thinly sliced
Freshly ground black pepper
½ cup white wine
1 ½ cups pumpkin or butternut squash puree
1 lb. tagliatelle or linguine
1 cup (total) grated pecorino and Parmigiano-Reggiano
Handful of fresh parsley, finely chopped
Toasted pumpkin seeds or hazelnuts (optional)
Bring a large pot of water to a boil. Heat a large deep skillet and add the EVOO, three turns of the pan, and pancetta. Cook until fat is rendered, 2 to 3 minutes, then remove to a plate with a slotted spoon. Stir in the shallots, garlic, and sage and season with pepper. Add the wine and cook until reduced by half. Stir in the pumpkin and reduce heat to low.
Salt the pasta water, add pasta, and cook for 1 minute less than the package directions. Scoop out 1 1/2 cups of pasta cooking water, then stir 1 cup of water into the puree. Turn off heat. Drain pasta. Toss cheeses, pasta, and 3/4 of the pancetta into pan with the pumpkin mixture. Season with salt and pepper. Add more pasta water if needed to loosen the sauce. Serve in shallow bowls and top with the remaining pancetta, parsley, and toasted pumpkin seeds or hazelnuts, if using.