Bring a large pot of salted water to a boil. When water is boiling, cook pasta to package directions. Before draining, reserve one cup of pasta water and set aside.
While the pasta is cooking, add pancetta to a large pan on medium heat. Let the pancetta cook until it's browned and crispy. Remove pancetta from pan, keeping the rendered fat in the pan. Quickly fry the sage in the pan and place on a lined paper towel.
In a large bowl, combine the eggs, yolks, ½ cup of parmesan, pumpkin, and salt and pepper. Whisk well.
Slowly add some of the pasta water to the egg mixture, about 1 tbsp at a time, whisking well. This will temper the egg, slowly bring it up to the temperature of the pasta so the eggs will not scramble.
Add about 5 tbsp of water, each one at a time, to the egg mixture, making sure all is mixed well. This is now your sauce.
Add pasta back into the pot. Add the carbonara sauce to the pasta, mixing well.
If it seems too thick, add 1 tbsp pasta water at a time.
Serve pasta topped with pancetta, crispy sage, and remaining ½ cup of parmesan.