Carbonara with Pumpkin

Method

1. Cut the pumpkin into pieces and roast in the oven at 200°C (400°F) for 1 hour 30 minutes until soft.
2. Slice the guanciale into strips and render in a pan until crispy.
3. In a bowl, mix 1 whole egg, 6 egg yolks, plenty of pecorino cheese, and black pepper. Stir until creamy.
4. Once the pumpkin is soft, blend it in a blender until smooth.
5. Cook the mezzi rigatoni pasta al dente.
6. Drain the pasta and toss it in a pan with the pumpkin cream.
7. Add the crispy guanciale and the egg-cream mixture (carbocrema). Toss everything together until well combined and creamy.
8. Serve with extra pecorino and black pepper.