Place a heavy duty pot or deep pan on the stove over medium-high heat. When the pot is hot, add the sliced bacon. You do NOT need oil to cook the bacon, it will release its own fat and cook in it. Stir the bacon often so it doesn't stick to the bottom of the pan.

Once the bacon is cooked, remove it from the pan and set it aside.

Reduce heat to medium. Add the butter to the pot with bacon fat.

Add the chopped onion, cook for 1 minute and add the minced garlic. Stir and cook for 3-4 minutes, until soft.

Add the white wine, stir and cook for another minute.

Add the pumpkin puree, stir to combine.

Add the chicken broth, stir to combine.

Add your pasta of choice, stir often and cook for 10 minutes, about 2 minutes less than based on package instructions. Cook for about two minutes less than required, as it will continue cooking after you add the cream.

If the sauce is too thick add more broth.

Add the heavy cream, salt, pepper and nutmeg, stir to combine and cook for 2-3 more minutes, until pasta is done, with an al dente texture. Taste and adjust for salt and pepper.

Turn of the heat, stir in the parmesan cheese and half of the cooked bacon.

Serve immediately garnished with the remaining bacon.

Enjoy!