In a food processor, pulse the Italian bread and almonds until you achieve a coarse texture. In a skillet, heat olive oil over medium heat, adding fresh rosemary. Fry until the rosemary is crispy, about 1-2 minutes, then stir in the breadcrumb mixture. Toast until golden brown, around 3-4 minutes, and transfer the crunchy topping to a plate.

Bring a large pot of salted water to a rolling boil. Add the bucatini and cook it for 2 minutes less than the package instructions, usually around 8-9 minutes for al dente. Stir occasionally to prevent sticking. Once cooked, reserve 1 cup of pasta water before draining the pasta in a colander.

In the same skillet used for the breadcrumbs, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté for about 3-4 minutes until softened and translucent. Pour in the cream, then add the pumpkin puree, honey, cinnamon, and cayenne pepper, stirring to combine. Let the sauce simmer for 5 minutes until slightly thickened.

Drain the cooked bucatini and add it directly to the skillet with the pumpkin sauce. Mix well, allowing the pasta to coat in the creamy pumpkin sauce fully. If the sauce is too thick, incorporate a bit of the reserved pasta water, stirring until you reach your desired consistency.

Remove the skillet from heat and stir in the mascarpone and freshly grated parmesan cheese. Mix until the cheeses melt completely into the sauce, creating a rich and creamy mixture. Ensure that every strand of pasta is enveloped in this delicious sauce.

Plate the creamy pumpkin pasta with generous servings of the crunchy rosemary almond breadcrumbs on top. Optionally, sprinkle with additional parmesan cheese for extra flavor. Serve immediately while the pasta is warm.