Pumpkin wash, clean, about 300 g into small cubes, put aside. Roughly dice the rest of the pumpkin. Peel and chop onion. Heat oil in a pot, fry onion and pumpkin in it, caramelize with sugar, deglaze with vinegar and 150 ml water.
Simmer for about 10 minutes, season with salt and pepper.
Cook the pasta in boiling salted water according to the instructions on the packet. Cut bacon into small cubes. Peel shallots and cut into rings. Heat a pan without fat, leave bacon in it until crispy, take it out and keep it warm.
Sauté the shallots and pumpkin cubes in the frying fat for about 4-5 minutes, put aside, keep warm.
Puree the pumpkin with liquid, dilute with some pasta water if necessary. Add crème fraîche, season with salt and pepper. Wash the sage, shake dry and pluck the leaves from the stalk. Drain the pasta and mix with the sauce.
Arrange on plates. Serve with bacon, pumpkin and shallots. Garnish with sage.