1) Peel onion and cut into cubes, cleanse celery, peel the pumpkin, removing the seeds and filaments, and reduce both into chunks. Eliminate the central coast with the black cabbage leaves, wash and chop finely.

2) Reheat a thick-bottomed saucepan, unite the bacon and cook over medium heat until it starts to brown. Add the onion, celery and pumpkin, add the chopped peeled tomatoes, season with salt and cook the covered vegetables for 7-8 minutes. Add the cabbage, a pinch of red pepper and cook for another 5 minutes.

3) Knead the flour with 2 dl of warm water, form a loaf, wrap it in cling film and let it rest for 30 minutes. Roll out the dough into a 3 mm thick rectangular sheet and, starting from the shorter side of the rectangle, cut many strips of 3 mm wide.Pull them on a pastry board until you have spaghettoni, cook them in boiling salted water, drain when al dente and toss with the prepared sauce and flaked pecorino.