Heat a dutch oven, or other large pot, over medium high heat. Add teh chopped bacon to the pot, stirring often until cooked crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate (to drain any excess grease), and set aside.
Reduce the heat to medium, and add the butter to the pot. Stir in the onion, and cook-stirring occasionally- until the onions are soft. Stir in the garlic, and cook for another 30 seconds.
Add in the white wine, stirring to deglaze the bottom of the pot and scraping up any stuck on bits, cooking for about 60 seconds.
Stir in the pumpkin puree and chicken broth, whisking everything together until the mixture's smooth.
Stir in the pasta, and continuing to stir occasionally, cook the pasta for 10 minutes. Stir in the cream and nutmeg. Salt and pepper, to taste, and continue cooking an additional 2-3 minutes, or until the pasta's al dente.
Remove the pot from heat, and stir in the cheeses and half the bacon.
Serve immediately, garnished with the remaining bacon and additional cheese, if desired.