Cut the guanciale in strips and sautè in a non-stick pan, until crisp, then remove it from the pan.

Finely chop the onion and put it in the pan.

Cook for a few minutes at medium heat until transparent.

Raise the heat, add the rice and toast for 2 minutes, stirring until it looks slightly translucent.

Grate the pumpkin over the rice, add two ladles of broth and keep cooking at medium heat for 15-18 minutes.

Keep adding broth and stir until it’s absorbed, then add the next ladle.

When the rice is cooked add a knob of butter and mix well.

Heat up the guanciale strips and put them on top of each rice plate.

Add some freshly ground black pepper and grated cheese to taste.