Chop the pumpkin into little cubes. Slightly fry the shallot in oil, add the bacon in little pieces. Cook on a high heat for few minutes and then add the pumpkin cubes. Add salt, pepper and wine, until the pumpkin is very soft. Remove from the heat and add a bit of butter. It should be a creamy sauce, not dry.

Cook penne, drain them and dress with the pumpkin sauce. Serve, sprinkling on the plates parmesan and chopped parsley.