Mushroom noodles with pumpkin and bacon

This recipe is purely autumnal: the scents of the dish will remind you of the smell of the woods and the earth, and the pumpkin will help add a note of sweetness typical of this special vegetable. Start by washing the squash, cut it into slices and then into chunks, removing the skin, and set aside.
Peel the leek and slice it thinly.
Pour a round of oil into the saucepan and wilt the leek.
After a few minutes, add the squash and sauté.
Pour in water to cover the squash and cook over moderate heat until slightly flaky (this will take about 20 minutes).
If the squash gets too dry, add more water as needed.
Meanwhile, bring a saucepan filled with water to a boil and season with salt.
Cook the pasta for 3 minutes and meanwhile dice the speck.
In a skillet, separately, pour a drizzle of oil add the speck and scent with the sage leaves.
Brown the speck a few minutes, until crispy, and once ready add it to the cooked squash, taking care to keep some aside for garnish.
Dilute the sauce with some of the pasta cooking water, just enough to make it fluid.
Meanwhile, drain the pasta in the pan, add pepper to taste and toss briefly, blending everything together for a couple of minutes.
The mushroom noodles with pumpkin and speck are ready, garnish the plates with the speck kept aside and serve piping hot.
Enjoy!

Curiosities

The Violina pumpkin variety is a typical autumn fruit enters seasonal menus with great ease due to the versatility of its flesh.
The length of the Violina gourd is between 20 and 35 cm, while its weight is between 2 and 4 kg.
The Violina gourd is elongated with a yellow-orange skin and is wrinkled.
Its scent is released when cut it is particularly tender and is the sweetest among the varieties.

Noodles Porcini Mushrooms

the sought-after