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Pumpkin & Mushroom Spaghetti with Crispy Bacon

Creamy pumpkin sauce coats spaghetti, topped with sautéed mushrooms and crispy bacon, perfect for a cozy fall meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Toppings
  • 1 pound spaghetti
  • 6 slices bacon cut into 1/2-inch pieces
  • 8 ounces cremini mushrooms sliced
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.25 cup fresh parsley chopped, for garnish
Creamy Pumpkin Sauce
  • 1 tbsp unsalted butter
  • 0.5 small onion finely chopped
  • 0.5 cup canned pumpkin puree not pie filling
  • 1 cup heavy cream or half-and-half
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • Pinch nutmeg optional
  • Reserved pasta water as needed

Equipment

  • Large skillet
  • Large pot
  • Whisk

Method
 

  1. Cook bacon until crispy, set aside. Reserve 1 tbsp bacon fat.
  2. Sauté mushrooms in skillet with olive oil and bacon fat until golden. Add garlic and onion, cook 2-3 mins. Set aside.
  3. Cook spaghetti according to package directions. Reserve 1 cup pasta water, then drain.
  4. In the same skillet, melt butter. Stir in pumpkin puree, heavy cream, Parmesan, salt, pepper, and nutmeg. Whisk until smooth and **thick gooey**.
  5. Add drained spaghetti, sautéed mushrooms, garlic, and onion to the sauce. Toss to coat evenly. Add pasta water for desired **viscous consistency**.
  6. Serve in bowls, garnished with crispy bacon and fresh parsley. Serve with extra Parmesan.

Notes

Ensure sauce reaches a **thick gooey consistency** by adjusting with reserved pasta water. Tossing vigorously helps coat every strand of spaghetti. Best served immediately.