Description
A cozy fall-inspired pasta dish featuring creamy pumpkin sauce, sautéed mushrooms, and crispy bacon tossed with spaghetti. Rich, savory, and perfect for chilly evenings.
Ingredients
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 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 directions until al dente. Reserve 1/2 cup pasta water and drain.
In a large skillet, cook bacon over medium heat until crispy. Transfer to paper towels and crumble once cooled.
Drain excess bacon grease, leaving 1 tablespoon in the pan. Add olive oil if needed.
Sauté sliced mushrooms in the pan for 5–7 minutes until browned.
Stir in garlic and cook for 1 minute until fragrant.
Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper. Stir to combine.
Pour in cream and Parmesan cheese. Simmer for 2–3 minutes to thicken.
Add cooked spaghetti and toss with sauce. Use reserved pasta water to loosen if needed.
Serve with crispy bacon, chopped parsley, and extra Parmesan.
Notes
To make this dish vegetarian, omit the bacon and add toasted nuts or crispy shallots.
You can also use dairy-free cream and cheese for a plant-based version.
The sauce can be made ahead and stored separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pasta, fall spaghetti recipe, creamy mushroom pasta, bacon pumpkin pasta, autumn dinner idea