Pumpkin Mushroom Spaghetti Bacon (Ready-to-Print Version)
Spaghetti tossed with pumpkin, mushrooms, and bacon in a creamy sauce—perfect for cozy autumn nights.
# What You Need:
→ Main Ingredients
01 -
12 oz spaghetti
02 -
6 slices thick-cut bacon
03 -
2 tablespoons olive oil (optional)
04 -
2 cups mushrooms, sliced
05 -
2 cloves garlic, minced
06 -
1 cup canned pumpkin puree
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon nutmeg (optional)
10 -
Salt and pepper to taste
11 -
1/2 cup heavy cream
12 -
1/2 cup grated Parmesan cheese
13 -
Fresh parsley, chopped (for garnish)
# How to Make It:
01 -
Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
02 -
In a large skillet, cook bacon over medium heat until crispy. Transfer to paper towels and crumble once cooled.
03 -
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.
04 -
Stir in garlic and cook for 1 minute until fragrant.
05 -
Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper. Stir to combine.
06 -
Pour in cream and Parmesan cheese. Simmer for 2–3 minutes to thicken.
07 -
Add cooked spaghetti and toss with sauce. Use reserved pasta water to loosen if needed.
08 -
Serve with crispy bacon, chopped parsley, and extra Parmesan.
# Extra Details:
01 -
To make this dish vegetarian, omit the bacon and add toasted nuts or crispy shallots.
02 -
You can also use dairy-free cream and cheese for a plant-based version.
03 -
The sauce can be made ahead and stored separately.