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This cozy pumpkin and mushroom spaghetti brings together autumn flavors in a creamy sauce, studded with crisp bacon and melting Parmesan. It is one of those dishes I love to make the moment sweater weather hits. Each bite is hearty but still bright, perfect for busy weeknights or a tucked-in family dinner when the weather cools.
I first put this together as a fridge cleanout and now it is on my fall rotation every year. My friends always ask for seconds and leftovers never last.
Ingredients
- Spaghetti: choose a good quality Italian pasta for the best bite and texture
- Thick cut bacon: gives richness and a salty crunch use the freshest you can find
- Mushrooms: choose a mix of cremini or even shiitake for earthy flavor
- Olive oil: helps sauté the mushrooms and keeps everything silky
- Garlic: infuses the sauce with a warm backbone
- Canned pumpkin puree: makes the sauce creamy and velvety choose 100 percent pumpkin with no spices added
- Dried thyme: adds a gentle woodsy warmth pick fresh if on hand
- Smoked paprika: hints of smokiness to match the bacon
- Nutmeg: gives subtle sweetness and depth a little goes far
- Salt and pepper: season everything and make the flavors pop grind pepper fresh if you can
- Heavy cream: makes the sauce luscious and coats each strand
- Parmesan cheese: brings that sharp umami and creaminess grate your own for best melt
- Fresh parsley: brings freshness and color as a garnish
Step-by-Step Instructions
- Boil the Pasta:
- Cook the spaghetti in a big pot of salted water following the package until just al dente. Reserve about half a cup of the cooking water before draining. This water is the magic for adjusting your sauce later.
- Crisp the Bacon:
- Lay the strips of thick cut bacon in a cold large skillet and cook over medium heat. Let the fat slowly render and cook until every piece is deep golden and crisp. Move the bacon onto a plate lined with paper towels to cool. Once cooled crumble or roughly chop it.
- Sauté the Mushrooms:
- Pour off most bacon fat but keep about a tablespoon in the pan. If it looks dry drizzle in a little olive oil. Scatter in your sliced mushrooms. Let them sit for a minute or two so they get brown before stirring. Keep sautéing for five to seven minutes until deeply golden and tender.
- Bloom Garlic and Spices:
- Add in the minced garlic letting it sizzle just long enough to smell fragrant about a minute. Sprinkle the thyme smoked paprika nutmeg salt and pepper over the mushrooms and stir to coat. This step warms the spices and infuses the flavor base.
- Make the Pumpkin Sauce:
- Spoon in the pumpkin puree and stir well to combine with the mushrooms and spices. Pour in the heavy cream and add grated Parmesan. Stir often over low heat for two to three minutes until smooth and just starting to thicken.
- Toss Pasta with Sauce:
- Tumble the drained spaghetti into the skillet. Toss everything so the noodles are coated in sauce. If it feels thick add a splash of that reserved pasta water to make it glossy and clingy.
- Finish and Serve:
- Top each helping with crumbled crispy bacon chopped parsley and even more Parmesan. Serve immediately for the best creamy texture and flavor.
Parmesan is my favorite ingredient here because it ties everything together and creates the creamiest finish. My cousin calls this the dish that made him finally love mushrooms so it always brings a smile when I serve it.
Storage Tips
Leftovers keep well in a sealed container in the fridge for up to two days. If you plan to store the pasta and sauce separately they will keep their best texture. Warm everything gently on the stove with a splash of milk or water to bring back the creaminess.
Ingredient Substitutions
Swap the bacon for toasted walnuts or crispy shallots for a vegetarian spin. Use dairy free alternatives for cream and Parmesan if needed. For extra flavor toss in some fresh sage with the mushrooms or use roasted butternut squash in place of pumpkin.
Serving Suggestions
This pasta pairs beautifully with a crisp green salad or roasted Brussels sprouts. For a cozier feel try some garlic bread on the side. It makes an excellent main course but also works well served as a side alongside grilled chicken or pork.
Cultural and Historical Context
Creamy pumpkin pastas have roots in classic Italian cucina povera where humble ingredients stretch into something hearty. The addition of smoked bacon and mushrooms is a nod to autumn harvests and rural comfort food traditions across Europe.
Common Questions About This Recipe
- → How can I make this dish vegetarian?
Omit the bacon and add toasted nuts or crispy shallots for extra texture and flavor in a meatless version.
- → Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin until smooth, using the same quantity as canned for a homemade touch.
- → What pasta shapes work best?
Spaghetti is classic, but linguine or fettuccine also pair well with creamy sauces and chunky mushrooms.
- → How do I store leftovers?
Keep pasta and sauce in separate airtight containers in the fridge for up to 3 days, reheating gently before serving.
- → Can I make this dish dairy-free?
Absolutely—replace heavy cream and Parmesan with your favorite plant-based alternatives for a dairy-free meal.