Peel the pumpkin and remove the seeds. Cut part of the pumpkin into 1-cm cubes and put them aside. Put the rest of the pumpkin, the garlic, 1 tablespoon of Sabina PDO extra virgin olive oil and a little salt in a pot, cover with water and bring to the boil.

Once the pumpkin is cooked, blend it until creamy. Put a frying pan on medium heat, add 2 tablespoons of Sabina PDO extra virgin olive oil and fry the pancetta.

Remove the pancetta from the frying pan, add the pumpkin cubes and 1 teaspoon of Balsamic Vinegar of Modena PGI and cook for a few minutes; season with salt and pepper to taste then add the pancetta.

Cook the pasta in plenty of boiling salted water, drain it, pour it into the pumpkin and bacon sauce, stir, then add the pumpkin purée and grated Monte Regale Toma cheese and combine.

Finish the dish with a few drops of Balsamic Vinegar of Modena PGI and slivers of Toma cheese before serving.