Add the diced bacon to a large cold skillet and place over medium heat. Bring the pan up to temperature to allow the bacon fat to render out then cook, stirring occasionally, until crispy. This should take about 6 minutes. Turn the heat down to low to keep warm.
Meanwhile, bring a large pot of water to a boil over high heat and season well with salt. Cook the pasta according to the package directions until al dente.
While the pasta and bacon cook, in a large bowl, whisk together the pumpkin puree, egg yolks, parm and pecorino, and parsley. Season with a ton of pepper and a bit of salt.
When the pasta is al dente, use a sieve or slotted spoon to scoop the pasta from the water into the pan with the bacon and bacon fat. Turn the heat under the pan up to medium and toss to combine.
Scoop about 1 cup of the pasta cooking liquid into the pumpkin mixture and whisk to combine. Quickly pour the bacon-y pasta into the pumpkin mixture and stir well, adding more of the hot pasta cooking liquid to reach a saucy consistency.
Serve topped with more cheese, pepper, and a scattering of parsley.
