Creamy Pumpkin Pasta

Preparation

1. Make the breadcrumbs. In a HexClad 4.5 QT/4.3 L Hybrid Deep Sauté Pan, heat the oil over medium-low heat. Add the rosemary and sage and cook, stirring occasionally, until fragrant and beginning to crisp (but not burn), about 1 minute. Add the panko, oregano, and crushed red pepper. Cook, stirring occasionally, until the breadcrumbs are a deep golden brown, about 3 minutes. Scrape the breadcrumbs onto a paper towel-lined plate to drain. 
2. Return the pan to medium heat. Add the pancetta and cook, stirring, until the crisp and golden brown, about 5 minutes. Using a slotted spoon, transfer the crisped pancetta to the plate with the breadcrumbs. Toss with the breadcrumbs. Do not wipe out the pan.
3. Cook the pasta. Bring a HexClad 8 QT/7.5 L Hybrid Stock Pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of pasta water.  
4. Meanwhile, in the pan with the pancetta fat, melt the butter over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and beginning to soften, about 2 minutes. 
5. Scatter the flour over the top and cook over medium-low heat, stirring constantly with a whisk, until the flour smells toasty and turns a light brown color, about 4 minutes. 
6. Increase the heat to medium-high and add the whole milk and heavy cream. Whisk constantly until the bechamel is smooth and thick enough to coat the back of a spoon, 2 to 4 minutes.
7. Add the pumpkin puree and whisk until smooth. If your sauce looks too thick, gradually add some of the reserved pasta water until you have a glossy, creamy sauce. Season with salt and pepper.
8. Add the pasta to the sauce and gently toss until evenly coated. If needed, gradually add more pasta water. 
9. Divide the pasta between 4 shallow bowls and sprinkle generously with the pancetta breadcrumbs. Finish with more freshly ground black pepper.