Finely chop the onion and fry in a large frying pan with two tablespoons of oil.

When the onion begins to brown add the diced pumpkin; to go over high heat for 5 minutes.

Deglaze with the white wine.

Add a couple of ladles of broth and simmer for 10 minutes plugged, add a little 'broth if too dry.

Blend all the ingredients in a blender and set aside.

In another skillet, brown the cheek cut into cubes and the chopped rosemary finely with the crescent moon, until the cheek is not crisp.

Cook the pasta in salted water and serve with pumpkin and cheek sauce.

Serve hot, grating to taste pepper and Pecorino Seasoned.