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Pumpkin & Mushroom Spaghetti with Crispy Bacon

Pumpkin & Mushroom Spaghetti with Crispy Bacon
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Pumpkin & Mushroom Spaghetti with Crispy Bacon is a cozy, fall-inspired pasta dish that’s rich, creamy, and deeply satisfying. The earthy mushrooms pair perfectly with a velvety pumpkin cream sauce, while crispy bacon adds a savory crunch in every bite. It’s an easy yet comforting meal—ideal for chilly evenings, casual dinners, or when you want something a little special without too much effort.

Ingredients

Scale

Serves 4

  • 12 oz spaghetti

  • 6 slices thick-cut bacon

  • 2 tablespoons olive oil (optional)

  • 2 cups mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 cup canned pumpkin purée

  • ½ teaspoon dried thyme

  • ½ teaspoon smoked paprika

  • ¼ teaspoon nutmeg (optional)

  • Salt and black pepper, to taste

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

  2. In a large skillet over medium heat, cook the bacon until crispy. Transfer to paper towels and crumble once cooled.

  3. Drain excess bacon fat, leaving about 1 tablespoon in the pan. Add olive oil if needed.

  4. Sauté the mushrooms for 5–7 minutes until golden and tender.

  5. Add the garlic and cook for 1 minute until fragrant.

  6. Stir in the pumpkin purée, thyme, smoked paprika, nutmeg, salt, and pepper.

  7. Pour in the heavy cream and Parmesan cheese. Simmer for 2–3 minutes until the sauce thickens slightly.

  8. Add the cooked spaghetti and toss to coat evenly. Use reserved pasta water to loosen the sauce if needed.

  9. Serve topped with crispy bacon, fresh parsley, and extra Parmesan cheese.

Notes

  • Use real pumpkin purée: Make sure it’s 100% pumpkin, not pumpkin pie filling.

  • Brown the mushrooms well: Let them cook undisturbed for better flavor and texture.

  • Adjust creaminess: Add more pasta water or cream if the sauce feels too thick.

  • Extra depth: A small splash of white wine after sautéing mushrooms adds complexity.

  • Vegetarian option: Skip the bacon and add toasted walnuts, pine nuts, or crispy shallots.

  • Dairy-free version: Use plant-based cream and vegan Parmesan alternatives.

Find it online: https://biteseason.com/pumpkin-mushroom-spaghetti-with-crispy-bacon/