• Optional step: In a small pan, over medium heat, add 2 teaspoon olive oil. Once warmed through, add the pancetta.
• Let pancetta cook through until fat is rendered and is crispy. Set pancetta aside.

Make the pumpkin sauce

• Cube the pumpkin: Cut the pumpkin in half, and remove any seeds and pulp. Cut the pumpkin into large pieces and remove the skin with a knife. Cut the large pieces into cubes.
• Bring a pot of water to a boil, add salt, and drop the penne in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
• While the water is boiling/pasta is cooking, heat 2 tablespoon olive oil in a pan. Add the onion and sauté until onion is tender, about 3-5 minutes.
• Add the sage and sautee briefly, about 30 seconds.
• Add the diced pumpkin, along with some warm water (about half a ladle full), salt and pepper. Put a lid on the pan, and let the pumpkin cook until tender, about 10-15 minutes.
• Once pumpkin is tender, blend up the pumpkin/onion mixture in a blender, or with an immersion blender, along with more warm water (adjust to your liking - but start with half a ladle-full and add more if necessary)
• Add the sauce back to the pan, and add nutmeg and grated parmigiano. Adjust for salt and pepper.
• Add the penne to the pan, and over medium heat, mix the pasta and the sauce together until pasta has absorbed most of the sauce. Add pasta water if needed.
• Plate, and top with cooked pancetta (if using) and more parmigiano reggiano.