To prepare the pasta with pumpkin, start by prepping the pumpkin: cut it into large pieces, remove the seeds and fibrous interior, slice into wedges, and peel off the skin. Cut the slices first into strips, then into small cubes of about 1 cm (1/2 inch).
Slice the pancetta into small strips (lardons). Set the diced pumpkin and pancetta aside in separate bowls.
Meanwhile, bring a large pot of salted water to a boil. Finely chop the shallot. Heat the olive oil in a skillet, add the chopped shallot, and cook gently over low heat, stirring occasionally to prevent it from burning.
Once the shallot has softened and turned translucent, add the pancetta and sear for a few minutes along with the whole rosemary sprig. Once fragrant, remove and discard the rosemary sprig.
Add the cubed pumpkin to the pan and stir everything together. Season with salt and black pepper to taste, pour in the vegetable broth (or hot water), and let cook for 15–20 minutes until tender.
When the pot of water reaches a rolling boil, drop in the farfalle pasta and cook according to package directions until al dente.
Transfer a portion of the cooked pumpkin (being careful to leave the pancetta in the pan) into a blender or food processor.
Blend until completely smooth and creamy, then return the puree back into the skillet to give the sauce a luscious, velvety texture.
Drain the pasta al dente directly into the skillet with the sauce. Toss and stir well over medium-low heat for a minute so the pasta absorbs the flavors and is thoroughly coated. Serve immediately and enjoy!
