In a large frying pan heat two tablespoons of extra-virgin olive oil and fry the onion cut into slices.

Add the diced pumpkin and sauté over a high flame for 5/6 minutes.

Add the dried mushrooms previously soaked, salt in moderation and pepper and cook over medium heat for 8/10 minutes (until the pumpkin is cooked); during cooking add the water with which the mushrooms were soaked.

Separately, in a non-stick pan, brown the diced bacon until it becomes crispy.

Gather together and add a sprinkling of chopped parsley.

Sauté the pasta with the sauce.

Serve hot with a sprinkling of ground pepper.