Pumpkin & Mushroom Spaghetti with Crispy Bacon

There’s something undeniably cozy about twirling a forkful of creamy pasta on a chilly evening, especially when it involves pumpkin, mushrooms, and crispy bacon. This Pumpkin & Mushroom Spaghetti with Crispy Bacon is a fall-inspired comfort food that delivers rich, savory flavor with every bite. It blends the warmth of roasted pumpkin, the umami depth of sautéed mushrooms, the smokiness of bacon, and the silkiness of a cream sauce, all wrapped around perfectly cooked spaghetti. It’s like autumn in a bowl, and it couldn’t be easier to love.

Whether you’re looking to spice up pasta night or impress guests with a seasonal dinner, this recipe hits the mark. It tastes gourmet, looks elegant, and still comes together in about 30 minutes. From the first bite, you’ll be hooked on the velvety sauce and satisfying crunch of bacon. Let’s explore what makes this dish a cold-weather staple you’ll crave again and again.

this Recipe

What Is Pumpkin & Mushroom Spaghetti with Crispy Bacon?

Pumpkin & Mushroom Spaghetti with Crispy Bacon is a creamy pasta dish that combines pureed pumpkin with garlic, mushrooms, herbs, cream, and crispy bacon. The pumpkin forms the base of a rich, orange-hued sauce that coats each strand of spaghetti with comforting autumn flavor. The mushrooms provide earthiness and meatiness, while the bacon adds a salty, crunchy contrast.

This isn’t your typical pasta. It’s indulgent yet balanced, with real depth from the roasted flavors and a lovely blend of creamy and crispy textures. Whether you use canned pumpkin puree or fresh roasted pumpkin, the result is a luxurious, fall-forward dish that feels as special as it tastes.

Why You’ll Fall in Love with This Recipe

There are so many reasons this dish deserves a spot in your regular rotation:
Seasonal ingredients: Pumpkin and mushrooms shine during fall and winter, making this the perfect cool-weather pasta.
Comfort in a bowl: Creamy, savory, and just a little smoky from the bacon, it hits every comfort note.
Easy but impressive: It looks and tastes fancy but uses simple ingredients and takes less than an hour.
Customizable: You can easily make it vegetarian, add greens, or even use gluten-free pasta.
Perfect for leftovers: The sauce gets even better the next day, making it great for meal prep.

How Does It Taste?

One bite of this spaghetti and your taste buds will be fully immersed in fall. The pumpkin makes the sauce naturally creamy and slightly sweet, which balances the salty bite of bacon and the umami from the mushrooms. The garlic and herbs infuse the sauce with a savory backbone, while a splash of cream gives it that velvety finish.

The bacon adds irresistible crunch and a smoky edge that keeps each bite interesting. Together, these flavors build into a dish that is cozy, deeply flavorful, and layered in texture.

Health & Ingredient Benefits

While indulgent, this pasta can be quite nourishing depending on your ingredient choices:
Pumpkin: Low in calories but high in vitamin A, potassium, and antioxidants. It also adds natural creaminess without needing too much fat.
Mushrooms: A great source of B vitamins, selenium, and plant-based umami. They add heartiness to the dish, making it feel more satisfying.
Bacon: Provides protein and flavor, and a little goes a long way to elevate the dish.
Spaghetti: Choose whole wheat or gluten-free pasta for added fiber and digestion support.
Cream: Adds richness, and you can substitute with milk, half-and-half, or plant-based options for a lighter version.

This recipe offers comfort and nourishment in one satisfying plate.

Ingredients You’ll Need

• 12 oz spaghetti (regular, whole wheat, or gluten-free)
• 6 slices thick-cut bacon
• 2 tablespoons olive oil (optional, if needed)
• 2 cups mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 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 (or half-and-half)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large skillet or sauté pan
• Large pot for boiling pasta
• Slotted spoon or tongs
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Optional Substitutions & Additions

Make it vegetarian: Skip the bacon and add toasted walnuts or crispy shallots for crunch.
Use other pasta shapes: Fettuccine, tagliatelle, or penne work beautifully.
Add greens: Stir in spinach or kale during the last few minutes of cooking.
Boost protein: Add grilled chicken or white beans.
Dairy-free option: Use oat milk or unsweetened almond milk and a plant-based cream alternative.
Extra spice: Add red pepper flakes or a dash of cayenne for heat.

How to Make

1. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside on paper towels. Crumble once cooled.
3. Drain excess bacon grease, leaving about 1 tablespoon in the pan. If needed, add a bit of olive oil.
4. Add mushrooms and sauté for 5-7 minutes until browned and soft.
5. Stir in garlic and cook for 1 minute until fragrant.
6. Add pumpkin puree, thyme, paprika, nutmeg, salt, and pepper. Stir to combine and let it heat through.
7. Stir in the cream and Parmesan cheese. Let the sauce simmer for 2-3 minutes.
8. Add cooked spaghetti to the sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
9. Serve topped with crispy bacon, fresh parsley, and extra Parmesan.

What to Serve With

This rich pasta pairs perfectly with:

• A simple green salad with lemon vinaigrette
• Roasted Brussels sprouts or broccolini
• Garlic bread or crusty sourdough
• A glass of Pinot Noir, Chardonnay, or sparkling apple cider

Tips for Success

• Use good-quality bacon for the crispiest texture and best flavor.
• Don’t overcook the mushrooms; let them brown for extra flavor.
• Adjust the sauce thickness with pasta water — it adds starch and helps the sauce cling to the noodles.
• Taste and adjust seasonings before serving. A little extra salt or acid (like lemon juice) can brighten the dish.
• Always use pure pumpkin puree, not pie filling which contains sugar and spices.

Common Mistakes to Avoid

Using too much cream: The pumpkin already makes a creamy base; too much cream will overwhelm the dish.
Overcooking the pasta: Al dente is key since the pasta will finish cooking in the sauce.
Skipping the pasta water: This starchy liquid helps bind the sauce to the noodles. Don’t forget to reserve some.
Crowding the pan with mushrooms: They need space to brown. Cook in batches if needed.

How to Store & Reheat

Store: Let leftovers cool completely and refrigerate in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or microwave with a splash of cream or milk to loosen the sauce.
Freeze: The sauce can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Roast peeled pumpkin cubes until tender and puree them in a blender until smooth.

Is this recipe kid-friendly?
Definitely. The mild pumpkin flavor and creamy texture are usually a hit with kids.

Can I make this ahead?
You can make the sauce ahead and store it separately. Reheat and toss with fresh pasta before serving.

What if I don’t eat pork?
Use turkey bacon, plant-based bacon, or skip it entirely and add toasted pine nuts for crunch.

Nutritional Info (approximate per serving)

• Calories: 520
• Protein: 19g
• Carbohydrates: 48g
• Fat: 28g
• Fiber: 4g
• Sugar: 5g

Conclusion

Pumpkin & Mushroom Spaghetti with Crispy Bacon is a decadent yet balanced dish that brings the flavors of fall to your dinner table in the most satisfying way. It’s rich, savory, a little smoky, and endlessly comforting. Perfect for weeknights, dinner parties, or cozy evenings in, this pasta dish is a guaranteed crowd-pleaser. Whether you’re new to pumpkin in savory dishes or a longtime fan, this recipe will win you over from the very first forkful.

Print

August 25, 2025 by Melissa