1Brown mince meal in oil for 3-4 minutes. Peel pumpkin, reserving 1 cup skin. Chop flesh. Add to mince with onion, thyme and garlic. Cook 5 minutes.
2Add wine, cook until reduced by half. Mix in cream, stock and Parmesan. Cook 6-8 minutes.
3Cook pasta in boiling salted water, following packet instructions. Drain, reserving 1/2 cup pasta water.
4In food processor, pulse reserved pumpkin skin and bacon until fine crumbs. Pan-fry 6 minutes. Drain.
5Add pasta to sauce with cooking water, zest and juice. Serve topped with pumpkin crumbs, micro parsley and lemon wedges.