Hearty Pumpkin Pasta with Pork and Sage

1. Bring a large pot of water to a boil, add 1 tbsp kosher salt. Cook pasta until al dente, according to package instructions, reserve ½ cup pasta water before draining.
2. Heat olive oil over medium heat in a large skillet with high sides.
3. Brown the pork, breaking it up into small pieces, season with salt (plus ½ tsp) and pepper, moving around the pan periodically, about 10 minutes.
4. Remove the ground pork from the pan with a slotted spoon.
5. Add butter to the pan, once melted add garlic and sage leaves, saute for 2 minutes.
6. Add in the sherry, scrape up any brown bits, bring sherry to a simmer for 2 minutes.
7. Then add in pumpkin puree whisking gently to incorporate.
8. Add cream, reserved pasta water, and nutmeg, whisking gently again until uniform. Let simmer for 3 minutes.
9. Season with salt and pepper to taste, then add lemon juice.
10. Remove from heat, add in the pasta and toss gently to coat.
11. Add in both the Parmesan and mozzarella cheese, tossing gently. Serve immediately!