In a large pot, bring to a boil plenty of salted water. When the water boils, add the half sleeves and cook following the instructions on the package until they are al dente. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove the bacon from the pan and set it aside.

In the same pan, add the chopped onion and garlic. Brown for about 2-3 minutes until they become soft and golden. Add the pumpkin cubes to the pan and sauté with the onion and garlic for another 5 minutes, stirring occasionally. Pour the white wine into the pan and let it evaporate, continuing to stir. This will add a delicious aroma to the dish.

Add the vegetable stock to the pan and cook the pumpkin until it becomes soft and easy to crush with a fork. This should take about 15-20 minutes. Once the pumpkin is soft, reduce the heat and add cooking cream. Mix well and cook for another 2-3 minutes.

Add the previously set aside crispy bacon and grated Parmesan cheese to the sauce. Mix well until smooth.

Add the cooked half sleeves to the pan with the sauce and stir gently to make sure the pasta is well covered with the sauce. Continue to cook over medium heat for about 2-3 minutes to mix the flavors. Season with salt and pepper to taste.

Serve the half sleeves with warm bacon and pumpkin, garnish with fresh chopped parsley and further grated parmesan cheese if desired.

This dish is an explosion of autumn flavors and will surely be a success at the table!