Place the pumpkin purée, eggs, egg yolks, cream and parmesan into a large bowl. Season with salt and pepper and whisk until combined. Set aside.
Bring a large pot of water to the boil. Season with salt, add spaghetti and cook according to packet instructions. Reserve ½ cup pasta water before draining. Set aside.
Heat the olive oil in a frypan over medium heat. Carefully add the sage leaves and cook for 10 seconds or until crispy. Remove from pan and set aside.
Return the frypan to low-medium heat. Add pancetta and cook for 4-5 minutes, add garlic clove and cook for another minute. Remove garlic clove and discard. Add drained spaghetti to the pancetta oil mixture and toss to coat, allowing the spaghetti to absorb the flavoured oil.
Carefully pour the spaghetti, pancetta and oil into the bowl containing the creamy pumpkin sauce and quickly toss to combine. Add pasta water as required to create a luscious creamy sauce.
To serve, place the spaghetti onto a serving platter and top with crispy sage leaves, a good grating of parmesan and a little black pepper.
