Creamy Pumpkin Carbonara

Fry D'Orsogna Natural Bacon in a pan set over medium-high heat, adjusting the heat as necessary, until it turns golden brown and crispy. Next, sprinkle sage onto the bacon and stir it around in the pan to ensure that it's nicely coated.

Next, take out the bacon and sage from the frying pan and place them on a plate that has been lined with paper towels. Allow them to rest there for a while.

Add the onions to the frying pan and sauté them over medium-high heat for approximately 2 minutes. Afterwards, add pumpkin to the pan, sprinkle salt and pepper and cook everything for about 7 minutes, occasionally stirring, until the onions start to brown slightly.

To the frying pan, add the garlic and cook for another 2 minutes while stirring intermittently. Then pour in chicken stock, sprinkle nutmeg over the mixture, bring it to a boil, and then reduce the heat and let it simmer for around 15 minutes until the broth has reduced by half.

Meanwhile, place linguine in a large pot of salted water and cook following the directions on the package or until al dente. Drain the cooked pasta and save 1 cup of pasta water for later.

Allow the pumpkin mixture that has been simmered to cool for a few minutes, and then transfer it to a blender. Add cream to the blender and blend the mixture until it becomes smooth.

Combine the cooked pasta, pumpkin mixture, and 1/4 cup of reserved pasta water in the frying pan, ensuring that the ingredients are mixed thoroughly. Cook the mixture over medium heat while tossing it, and add more pasta water if necessary to thin the sauce until it coats the pasta.

Add 1/3 cup of parmesan to the mixture, and season with salt and pepper according to your taste. Plate the pasta and serve it topped with parmesan, bacon, sage, and an extra sprinkle of pepper.