Pasta with Pumpkin and Guanciale

Method

1. Cut the pumpkin into small cubes, removing the seeds and inner fibers.
2. Bring a pot of salted water to a boil for the pasta.
3. Slice the guanciale into thin strips or small pieces.
4. In a pan, cook the guanciale without added oil or fat until crispy and the fat is rendered.
5. Add two sage leaves to the guanciale and cook briefly.
6. Remove the guanciale from the pan, leaving some of the rendered fat.
7. Add a whole clove of garlic (smashed) to the pan and sauté until fragrant.
8. Add the diced pumpkin to the pan and cook for about 10 minutes, stirring occasionally, until tender.
9. Cook the linguine in the boiling water until al dente.
10. Drain the pasta, reserving some pasta water, and add it to the pan with the pumpkin.
11. Add grated parmesan and pecorino cheese (about two parts parmesan to one part pecorino) and a splash of pasta water. Toss well to combine.
12. Add the crispy guanciale back to the pan and mix gently.
13. Serve immediately, optionally with extra sage leaves.