Fall Carbonara - Indiana Kitchen

Ingredients

• 1 can pumpkin puree 15 oz.
• 2 eggs
• 3 eggs yolks
• 1 c. grated parmesan cheese
• 3/4 c. grated romano cheese
• 3/4 tsp. Kosher salt
• 1/2 tsp. Fresh Ground Pepper
• 6-8 slices Indiana Kitchen Bacon, cooked crumbled
• 1 lb. spaghetti
• 1-2 fresh sage leaves