Earthy-sweet pumpkin cubes, bacon lardons, and a buttery garlic-sage sauce are tossed with the famed egg pasta of Alsace for a comforting meal.
In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
Cut the bacon slab into “lardons” or baton shapes. Cook the lardons in a large skillet over medium heat until brown and the fat is rendered, about 15 minutes. Remove to a paper-towel-lined plate to drain.
Heat the oil in the same skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 3 to 5 minutes. Season with Maldon salt and pepper and stir in the parsley. Remove to a plate. Wipe out the pan.
Melt 1 tablespoon of the butter in the same skillet over medium heat. Add the pumpkin and cook, stirring occasionally, until golden brown and tender, about 12 minutes. Remove to a plate. Melt the remaining 3 tablespoons butter in the same skillet over low heat until it begins to foam.
Add the garlic and sage and cook, stirring frequently, until fragrant, about 1 minute. Mix in the reserved pasta, lardons, and pumpkin. Serve immediately, topped with the toasted breadcrumbs and Cantal.