Cut the pumpkin into evenly sized slices and roast in a preheated oven at 160 °C for about 20 minutes until the flesh of the pumpkin is soft. Peel the pumpkin, add the olive oil and blend with a hand blender to make a puree.

Whisk two eggs in a small bowl and add a little of the pumpkin puree. Return the mixture to the mixer bowl, add the grated cheese and 3 tablespoons of hot water and mix everything together to make a creamy sauce.

In a large pot, heat the water in which the pasta will be cooked.

Cut the chicken skin into pieces and fry crisply in a frying pan.

Cook the pasta in salted boiling water according to the instructions on the wrapper or until al dente.

Remove the pieces of chicken skin from the pan and place the pasta on the fat in the pan (saving the water). Stir the pasta several times, season with salt and pepper. Add the pumpkin puree and a little boiling water, mix well and serve. Just before serving, sprinkle the chicken skin pieces over the top and season a little more if desired.