Bring a large pot of salted water to a rolling boil over high heat. Carefully add the mafaldine pasta and cook until al dente, around 8-10 minutes. Reserve ½ to 1 cup of the pasta water, then drain the pasta and set aside.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until golden brown, about 4-5 minutes.

Stir in 1 cup of canned pumpkin purée into the browned butter and cook for about 3 minutes.

Add the drained mafaldine pasta to the skillet with the pumpkin mixture. Stir in 8 oz of mascarpone cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh sage, and 1/2 tsp of ground cinnamon. Mix in reserved pasta water gradually.

Remove from heat and quickly add 2 large egg yolks, mixing vigorously. Season with freshly ground black pepper and flaky sea salt to taste.

Plate immediately, drizzle with extra virgin olive oil, sprinkle with flaky sea salt and more Parmesan before serving.