Step 1

Preheat oven to 425°F

Step 2

Heat a large pot of water for pasta

Step 3

Seed half the squash, spray and season, then place cut-side down on parchment-lined baking sheet

Step 4

Peel and small-dice (about ¼ to ½ inch) the remainder, spray and season with salt, pepper and nutmeg, then place on the opposite side of tray

Step 5

Roast about 30 to 35 minutes or until tender and the small pieces are a little brown at edges

Step 6

Cool the large pieces of squash and scoop the flesh from the shell and puree until smooth

Step 7

Warm chicken bone broth and saffron to bloom at low simmer in small pot or pan

Step 8

Heat a large skillet with EVOO, 3 turns of the pan, over medium heat and render the pork until crisp at edges

Step 9

Add shallots and stir, add garlic and red pepper flakes and stir, then add wine and reduce by half

Step 10

Add saffron stock and pumpkin puree and combine

Step 11

Cover to keep warm and remove from heat

Step 12

Listicle: Porcelain Enamel 12-Inch Nonstick Skillet Salt boiling water and cook pasta 1 to 2 minutes less than directions

Step 13

Whisk 1 cup of starchy, salty water into egg yolks to temper them, then whisk in cheeses and add to pumpkin

Step 14

Remove pasta from water or strain and combine with sauce and the egg and cheese mixture

Step 15

Serve immediately with a little chopped flat-leaf parsley