Pasta with Pumpkin and Guanciale

Method

1. In a pan, heat a drizzle of extra virgin olive oil over low heat.
2. Add the guanciale (or a mix of cured meats) and cook slowly until it renders its fat.
3. Add finely chopped rosemary and coarsely ground black pepper; let it perfume.
4. Add the diced pumpkin and finely chopped red onion. Stir well. Do not sauté the onion; we want it soft and creamy.
5. Increase heat slightly and let everything sizzle. Add a pinch of salt (remember the guanciale is salty).
6. When it sizzles well, reduce heat to minimum, cover, and cook for 7-8 minutes.
7. After 7-8 minutes, check: the smaller pumpkin pieces should start to melt. Add 2-3 ladlefuls of hot unsalted water (the same water you will use for pasta). Cover again and continue cooking on low heat to create more cream.
8. Meanwhile, bring a pot of water to a boil for the pasta. Add salt, then cook the pasta (fusilli or similar) until al dente.
9. When the pasta is ready, transfer it directly into the pumpkin pan. Add some pasta cooking water as needed and finish cooking together, stirring, until the sauce coats the pasta.
10. Turn off the heat. Add grated Parmesan, Pecorino, or a mix, and stir well.
11. Add chopped fresh parsley. Optionally, reserve some crispy guanciale pieces to garnish.
12. Serve immediately with a sprinkle of black pepper.