Slice the Speck. Cut the pumpkin in little cubes.
Heat 4 tablespoons of extra virgin olive oil in a pan, add speck and let it fry over medium-high heat.
Tip the pumpkin cubes into the pan and lightly fry them, too.
Season with salt and black pepper, then stir into the drained chickpeas and the minced aromatic herbs. Mix well everything together and pour into the tomato sauce.
Cover and cook for about 10 minutes or until tender, seasoning with salt and pepper.
Meanwhile, cook the Orecchiette in a large pan of salted boiling water.
Drain them al dente, reserving some cooking water and pour them into the pan with the prepared sauce.
Put the pan over the heat, add a twist of pepper and some aromatic herbs and toss gently everything together for 30 seconds to allow all the flavours to combine.
Serve immediately.