Clean the pumpkin by removing the outer skin and internal filaments, then cut the pulp into cubes.

Heat a drizzle of oil in a large non-stick pan, add the pumpkin, let it soften, then season with a pinch of salt, cover with water and cook until the pumpkin is soft enough to mash with a fork, then blend it.

Cut the bacon into strips and brown it in a non-stick pan (without adding oil) until part of the fat melts and the bacon becomes golden and crisp.
Meanwhile, cook the pasta in plenty of lightly salted boiling water.

Drain the pasta al dente and add it to the pumpkin cream, then also add 2/3 of the bacon (so as to use the remaining bacon to decorate the dishes).

The pumpkin and bacon cream paste is ready: serve, decorate with crispy bacon and cocoa (or pepper) and serve.

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