Cook the bacon:

In a non-stick pan over medium heat, cook the bacon until crispy. Transfer to a bowl and set aside. Reserve 1 tablespoon of bacon grease, discarding the rest. Set the pan aside for later use.

Make the sauce base:

In a medium bowl, whisk together the egg yolks, grated Parmesan, pumpkin purée, 1 pinch of salt, ¼ teaspoon black pepper, and the reserved bacon grease until smooth and well combined.

Cook the pasta:

Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Combine everything:

Add the pasta back to the pan used for the bacon (over very low heat). Stir in the cooked bacon and the egg-pumpkin mixture, tossing to coat. Gradually add the reserved pasta water, a little at a time, until the sauce becomes creamy and clings to the pasta.

Finish & serve:

Taste and adjust seasoning with more salt or black pepper if needed. Serve immediately and enjoy!