Cook bacon in a large light-colored skillet over medium heat until crispy. Transfer to a plate lined with paper towel and set aside. Cook fresh sage leaves in bacon drippings until crispy, 3-4 minutes. Set aside on plate with bacon strips. Reserve pan for Step 3.

Prepare linguine according to package directions. Drain well, but do not rinse. Keep pasta warm.

Wipe the skillet you used to cook bacon with a paper towel. Add butter. Cook gently over medium heat until the butter begins to melt. Once melted, reduce heat to medium-low and cook until brown and starts to foam, 5-6 minutes. Watch carefully and stir occasionally so butter does not burn. 

Add shallots and garlic to the browned butter and cook until the veggies become fragrant, 2-3 minutes.

Stir in pumpkin puree and heavy cream and continue cooking until heated through, 2-3 minutes.

Add linguine to the buttery pumpkin sauce. Toss to coat with sauce. Taste and season with black pepper, to taste. (Salt is not generally required due to the addition of bacon and parmesan in next step).

Break bacon into large pieces. Crumble sage.

Twirl pasta onto plates and top with crispy bacon, sage, and parmesan shavings. Enjoy!