Clean a pumpkin, cut it into small pieces, chop an onion and a small sprig of rosemary.
Cut the speck into strips and set aside. In a saucepan add 2 tablespoons of extra virgin olive oil, chopped onion, chopped rosemary, pumpkin, half of chopped speck, salt and pepper to taste.
Fry everything over low heat.
Add a ladle of water and cook the pumpkin. The pumpkin will have to fall apart.
Take the other half of the speck cut and place it on a sheet of baking paper and leave in the oven for a few minutes at 180 ° until they become crispy.
Cook the pasta in salted water, drain and stir with the pumpkin and speck cooked in the pan. Finish with the strips of crispy speck as a garnish for the dish.