Heat a pot of generously salted water over high heat and bring to a boil.
Heat a skillet over medium high heat and season with olive oil.
Once the oil is shimmering, add the sliced shallots to the pan and season with a generous pinch of salt. After tossing, leave them alone to caramelize (AKA become golden brown,) moving them occasionally until they start to become slightly golden brown (5-7 min.)
Return to the pot of water, which should be boiling by now. Add the pasta and cook until al dente (according to package.)
When the shallots are golden brown to your liking, deglaze the pan with 3 tbsp of water. Let the water cook off, then adjust the heat to medium.
Add the butter to the pan and toss it as it melts with the shallots. Lower the heat to medium low, then add the garlic and rosemary. Mix the cinnamon and nutmeg into the pumpkin purée, then transfer the pumpkin purée mixture to the pan. Season with 1/2 tsp salt. Mix to combine.
Add 1/4 cup of pasta water to the pumpkin mixture and mix together. Then, add the pasta and toss it in the sauce.
Once the pasta is fully coated, add some freshly grated Parmesan to taste and toss the pasta so the cheese sticks to it.
Plate and top however you like. I topped with fennel fronds, chopped parsley, toasted walnuts, Parmesan and black pepper 😍
