Pappardelle with Pumpkin, Bacon and Hazelnuts

In a small sauce pan, cook pumpkin over medium low heat until reduced to a generous cup (about 1 ¼ cups) about 10 minutes.

While pumpkin reduces, cook bacon in a large saucepan until crispy, then remove bacon leaving fat in pan. When cool, crumble or chop up bacon.

Add olive oil if necessary to have about 1 tablespoon fat in pot. Sauté onions over medium low heat until golden brown, about 10 minutes. Add garlic and thyme, sauté for 30 seconds.

Add wine. Scrape any brown bits from bottom of pot. Increase heat to medium high and cook until wine has evaporated. Add broth, bring to a boil, turn off heat and stir in reduced pumpkin.

Cook pasta according to package directions. Drain pasta, reserving 1 cup of pasta water. Toss pasta with sauce using pasta water to loosen if needed.

Serve topped with chopped bacon and hazelnuts.