Clean the porcini by rubbing them gently with a damp cloth and chopping off the soiled part of the stems.
Slice the larger ones and halve the smaller caps and stems.
In a large enough skillet, sauté the pumpkin in butter and sage for 3 minutes, over vivacious heat.
Add the milk, lower the heat and cook for 5 more minutes.
Now add the chopped mushrooms, adjust seasoning and cook for 10 more minutes.
In the meantime bring a large pot of lightly salted water to a rolling boil and cook the strozzapreti al dente (this will take a lot less time than regular dried pasta, so keep a close watch).
Drain the pasta and transfer it to the warm skillet where the sauce is, and blend well off the burner.
Dish out and then sliver the tartufo wafers directly in the individual plates.
No Parmigiano this time, the tartufo would otherwise suffer.