Cook the Pasta: Bring a large pot of water to a rolling boil, season with kosher salt, and cook the mafaldine pasta until al dente, about 8-10 minutes. Reserve ½ to 1 cup pasta water before draining.

Brown the Butter: In a skillet, melt the butter over medium heat, stirring frequently until golden brown, about 3-5 minutes. Remove from heat.

Add Pumpkin: Stir in the canned pumpkin purée to the browned butter and heat through for about 3 minutes.

Combine Ingredients: Add the drained pasta, mascarpone, Parmesan, sage, and cinnamon to the pumpkin mixture. Stir in part of the reserved pasta water and heat on medium for 2-3 minutes until creamy. Adjust creaminess with more pasta water as needed.

Incorporate Egg Yolks: Turn off heat, mix in the egg yolks vigorously to create a silky sauce without cooking the yolks. Taste and adjust seasoning.

Serve: Plate the pasta and drizzle with olive oil, sprinkle with sea salt and black pepper, and add more Parmesan if desired.