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Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place pumpkin on the tray. Drizzle with oil and season. Roast for 25-30 minutes or until tender.
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Ladle 185ml (¾ cup) of the cooking water into a heatproof jug and reserve. Drain the pasta.
Place the pumpkin, egg yolks, cream and 80ml (⅓ cup) of the reserved cooking water in a blender and blend until smooth.
Heat a large non-stick frying pan over medium-high heat. Add bacon and cook, stirring often, for 4-5 minutes or until golden. Add pasta, toss until well combined, then reduce the heat to low. Add the pumpkin puree, parmesan and the remaining reserved cooking liquid. Cook, stirring occasionally, for 2-3 minutes or until heated through and well combined.
Divide pasta mixture among serving bowls. Sprinkle with extra parmesan, to serve. Watch our step-by-step video below to see how to make our creamy pumpkin casarecce carbonara recipe.