BACON RIGATONI RECIPES

Steps:

• Bring a large pot of water to a boil for the pasta. 
• Heat a large saucepot or skillet over medium to medium-high. Add the oil, three turns of the pan. Add the guanciale and cook, stirring often, until the fat renders, 2 to 3 minutes. Add the onions and garlic; season with the sugar, salt, and pepper. Add the bay leaves and cook, partially covered, until the onions soften, 5 to 6 minutes. Add the stock and vinegar and cook, stirring often, until absorbed into the onions, 2 to 3 minutes more. Add the tomatoes and cook, stirring occasionally and breaking them up with a spoon. Let the sauce simmer until ready to serve.
• Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1 cup of the cooking water, then drain. 
• Remove the bay leaves from the sauce.
• Toss the pasta, cooking water, and a handful of cheese with the sauce until the pasta is coated. Serve in shallow bowls and pass more cheese at the table.

Steps:

• Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
• Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
• Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.