Rigatoni with Creamy Pumpkin Sauce and Pancetta

1 lb. Rigatoni, cooked to al dente in salted water. Reserve pasta water

5 oz. pancetta, diced

1 onion , diced

1 head roasted garlic

1 1/2 cups pumpkin puree

4 oz. mascarpone cheese

1/4 tsp. nutmeg

1 1/2 tsp salt

pepper, to taste

In a pan saute the pancetta until crispy. Add the onion and garlic to the pancetta and continue to saute until onions are translucent. Stir in the pumpkin, mascarpone, nutmeg and salt. Add pepper to taste. Thin sauce with reserved pasta water as needed. Add pasta to sauce and toss.