Pumpkin & Mushroom Spaghetti with Crispy Bacon

As the crisp air of fall settles in, nothing beats the comfort of a warm, hearty pasta dish. This Pumpkin & Mushroom Spaghetti with Crispy Bacon perfectly marries creamy pumpkin sauce with earthy mushrooms and the irresistible crunch of bacon, creating a sophisticated yet cozy meal that’s ideal for chilly evenings.

The blend of smoky bacon and fragrant spices, along with the smooth texture of pumpkin and the bite of al dente spaghetti, makes every forkful a celebration of autumn flavors. It’s a simple dish that feels indulgent, bringing warmth and satisfaction with minimal fuss.

Ingredients

• 12 oz spaghetti: Classic long pasta that provides a perfect base for the creamy pumpkin and mushroom sauce.
• 6 slices thick-cut bacon: Adds smoky, crispy texture and deep savory flavor to the dish.
• 2 tablespoons olive oil (optional): Used to sauté mushrooms if bacon grease is insufficient, enhancing richness.
• 2 cups mushrooms, sliced: Earthy mushrooms add depth and meaty texture to complement the creamy sauce.
• 2 cloves garlic, minced: Builds aromatic foundation, lending warmth and subtle bite.
• 1 cup canned pumpkin puree: Delivers smooth creaminess with seasonal sweetness and vibrant color.
• 1/2 teaspoon dried thyme: Adds herbal fragrance and balances the richness with a slight earthiness.
• 1/2 teaspoon smoked paprika: Infuses a subtle smoky warmth that enhances the overall flavor complexity.
• 1/4 teaspoon nutmeg (optional): Lightly sweet and nutty spice that perfectly complements pumpkin’s natural sweetness.
• Salt and pepper to taste: Essential seasoning to enhance and balance all flavors.
• 1/2 cup heavy cream: Creates a velvety, luscious texture for the pumpkin sauce.
• 1/2 cup grated Parmesan cheese: Provides salty, umami richness that melds the sauce and pasta beautifully.
• Fresh parsley, chopped (for garnish): Adds bright color and fresh herbal notes as a finishing touch.

Instructions

Cook the Spaghetti

Begin by boiling a large pot of salted water and cook the spaghetti according to package instructions until al dente. Reserving 1/2 cup of pasta water before draining is key to later adjusting the sauce consistency, ensuring it clings perfectly to the noodles.

Cook Bacon Until Crispy

In a large skillet over medium heat, cook the thick-cut bacon slices until golden and crisp. This renders flavorful fat and creates a crunchy topping. Transfer the bacon to paper towels to cool, then crumble it for easy mixing and garnishing.

Sauté Mushrooms in Bacon Fat

Drain most of the bacon grease, leaving about a tablespoon for sautéing. If needed, add olive oil to prevent sticking. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender, enhancing their natural umami and developing deeper flavor.

Add Garlic and Spices

Stir minced garlic into the mushrooms and cook for about one minute until fragrant, avoiding burning. Then mix in pumpkin puree, dried thyme, smoked paprika, nutmeg, salt, and pepper. This spice blend enriches the pumpkin sauce with warmth and complexity.

Create the Creamy Pumpkin Sauce

Pour in the heavy cream and sprinkle the grated Parmesan cheese into the skillet. Simmer gently for 2–3 minutes, stirring frequently until the sauce thickens and becomes luxuriously creamy, ready to coat the pasta.

Toss Pasta with Sauce and Finish

Add the drained spaghetti to the sauce and toss thoroughly to combine. Use the reserved pasta water to loosen the sauce if it feels too thick, achieving a smooth, clingy texture that envelops every strand.

Serve with Crispy Bacon and Fresh Parsley

Plate the pasta and garnish generously with crumbled crispy bacon and chopped fresh parsley. Add extra Parmesan if desired. This final touch balances texture and adds brightness to the rich dish.

Storage Tips

Store leftover pumpkin pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or reserved pasta water to restore creaminess.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad or roasted autumn vegetables for a well-rounded meal. A glass of light white wine or sparkling water with lemon complements the flavors beautifully.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin requires cooking and pureeing first. Use a sweet variety like sugar pumpkin, roast until tender, then puree for best results.

What type of mushrooms work best?

Cremini or baby bella mushrooms are ideal due to their robust flavor and meaty texture, but white button mushrooms are also fine.

How can I make this recipe vegan?

Omit bacon and replace heavy cream with coconut cream or cashew cream, and use vegan Parmesan alternatives or nutritional yeast.

Is it necessary to reserve pasta water?

Yes, the starchy pasta water helps loosen and emulsify the sauce, allowing it to cling beautifully to the noodles.

Can I prepare the sauce ahead of time?

Absolutely, the pumpkin sauce can be made and refrigerated for 1–2 days. Reheat gently and add pasta water as needed before combining with spaghetti.

Pumpkin Mushroom Spaghetti Bacon

Comforting fall-inspired spaghetti featuring a creamy pumpkin sauce, sautéed mushrooms, and crispy bacon for a rich, savory meal ideal for chilly evenings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, pasta

Cuisine American

Servings 4 people

Calories 550 kcal

Equipment

• 1 large skillet
• 1 pot for cooking pasta

Ingredients

  

• 12 ounces spaghetti
• 6 slices thick-cut bacon
• 2 tablespoons olive oil optional
• 2 cups sliced mushrooms
• 2 cloves garlic minced
• 1 cup canned pumpkin puree
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon nutmeg optional
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley chopped (for garnish)

Instructions

 

• Cook spaghetti according to package instructions until al dente, reserving 1/2 cup pasta water, then drain.
• In a large skillet over medium heat, cook bacon until crispy, transfer to paper towels, and crumble when cool.
• Discard excess bacon grease, leaving 1 tablespoon in the skillet, adding olive oil if needed.
• Sauté mushrooms in the skillet for 5 to 7 minutes until browned.
• Add minced garlic to the skillet and cook for 1 minute until fragrant.
• Stir in pumpkin puree, dried thyme, smoked paprika, nutmeg, salt, and pepper.
• Pour in heavy cream and Parmesan cheese, then simmer for 2 to 3 minutes to thicken the sauce.
• Add cooked spaghetti to the skillet and toss with sauce, using reserved pasta water to loosen if necessary.
• Serve pasta topped with crispy bacon, chopped parsley, and extra Parmesan cheese.

Notes

• For a vegetarian version, omit bacon and add toasted nuts or crispy shallots.
• Use dairy-free cream and cheese to make it plant-based.
• The sauce can be prepared ahead and stored separately.