Cook the pumpkin in water with the onion and a pinch of salt. When the pumpkin is tender (check with a fork), blend it into a puree. In a skillet, cook the bacon until crispy.

Clean the porcini mushrooms and slice them. Heat a small pan and sear the mushrooms for 3 to 4 minutes on each side. Season with olive oil, salt, and parsley.

Cook the fettuccine in boiling salted water. Toss the fettuccine with the pumpkin puree, crispy bacon, and Pecorino cheese. Finish the dish with the porcini mushrooms and parsley.