Heat a splash of olive oil in large frying pan, add the onion and garlic and fry for 1-2 minutes until translucent.

Add the fresh cubbed pumpkin and bacon and fry over medium heat until the pumpkin has soften a bit.

Add the tomato paste and cook for 1-2 minutes.

Add the white wine, the pumpkin puree, water, rosemary and thyme. Add salt and peppr to taste. Stir well and let the sauce simmer for 10 minutes.

Meanwhile cook the pasta according to package and heat the broiler in your oven.

Add the crème fraîche to the sauce and stir in 2/3 of the cherry tomatoes. If the sauce is too thick for your taste add ½ cup of the pasta cooking water. Take off the heat.

Drain the pasta and add it to the sauce. Stir to combine and transfer everything into an ovenproof dish.

Tear the mozarella into small chunks and spread over the top of the pasta. Finish with the leftover cherry tomatoes.

Pop everything under the broiler for 5-10 minutes or until the cheese has melted and is slightly brown.