Food My Muse

0 First, slice the pancetta into thin strips and crisp up nice and low in a pan, this way you’ll render as much fat as you can and get them crispy. This will take about 10 minutes.
1 Secondly, remove pancetta from pan and let sit over a paper towel.
2 Add the shallot and garlic to the pan and let soften at medium heat for 5 minutes. Then, add in pumpkin puree, garam masala and salt/pepper. Cook together for 10 minutes on medium.
3 Bring water to a boil, salt heavily and cook your orzo until almost al dente.
4 Then, add the orzo to the pumpkin and simmer for 2-3 minutes adding some pasta water.
5 In a separate pan add a bit of olive oil, heat up for 1-2 minutes, fry your sage for 1 minute or so until it is slightly browned.
6 Whisk the egg and parmesan together. Then, temper with some pasta water.
7 Turn heat off the pasta pan. Then, whisk in the parmesan and egg mixture. Mix super vigorously to get it all creamy.
8 In the pasta pan, you can poach each individual yolk carefully.
9 Lastly, top the orzo with the pancetta, yolk, pepper, parmesan and fried sage.