Preheat the oven to 400°F (200°C). Peel and cube the pumpkin, then toss with olive oil, salt, and pepper. Roast the pumpkin cubes until tender and caramelized, about 25-30 minutes.
In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
In a large skillet, cook the pancetta or bacon until crispy. Remove the meat from the pan, leaving the rendered fat behind.
In a bowl, whisk together the eggs and Parmesan cheese. Slowly pour the egg mixture into the hot skillet, stirring constantly to create a creamy sauce.
Add the cooked spaghetti and the roasted pumpkin cubes to the skillet. Toss everything together, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
Serve the Spaghetti alla Carbonara con Zucca hot, garnished with the crispy pancetta or bacon and additional Parmesan cheese, if desired.

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