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.
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.