I love a good fall recipe, and Pumpkin & Mushroom Spaghetti with Crispy Bacon is one that warms both the heart and the belly. The combination of flavors in this dish is delightful, with creamy pumpkin, earthy mushrooms, and crispy bacon coming together beautifully. It’s perfect for cozy evenings or when you want to impress friends and family.
This recipe brings back memories of my Dad, James, cooking up hearty meals on chilly autumn nights. The aroma of bacon and garlic filled our kitchen, and I always knew it was going to be a good dinner.
What You’ll Need
- 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)
My Trusted Kitchen Tools
- Large pot for boiling pasta
- Large skillet for cooking
- Slotted spoon for draining
- Cutting board and knife for prepping ingredients
- Measuring cups and spoons
Bringing It All Together
- 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.
Making It Your Own (Swaps & Ideas)
Feel free to swap in different types of pasta if you want. Penne or fettuccine could work well. You can also use turkey bacon for a lighter option. If you love greens, add some spinach or kale in the mix for extra nutrition and color.
How We Love to Serve It
I like to serve this pasta in large bowls, topped with crispy bacon and a sprinkle of extra Parmesan. A side salad or some garlic bread pairs nicely, making it a complete meal that everyone will enjoy.
A Few Tips For Success
Make sure not to overcook the spaghetti; it should remain a bit firm. Keep an eye on the bacon so it doesn’t burn, and adjust the heat if necessary. If the sauce becomes too thick, the reserved pasta water is your best friend to achieve the perfect creamy consistency.
Saving Some For Later
You can store leftovers in an airtight container in the fridge for up to three days. Just reheat in a skillet on low heat, adding a splash of milk or cream to bring back the creaminess.
From My Kitchen to Yours
I hope you enjoy making and sharing this Pumpkin & Mushroom Spaghetti with Crispy Bacon as much as I do. It’s a comforting meal perfect for fall nights, and it’s sure to become a favorite at your dinner table.
Your Questions, Answered
What’s the best pasta to use in Pumpkin & Mushroom Spaghetti with Crispy Bacon?
While spaghetti works great, you can use other pasta varieties like fettuccine or penne. Choose your favorite for a personal twist!
Can I make Pumpkin & Mushroom Spaghetti with Crispy Bacon vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth if it’s included in the broth option. You can sauté some extra veggies or add plant-based bacon for more flavor.
How do I store leftovers of Pumpkin & Mushroom Spaghetti with Crispy Bacon?
Store any leftovers in an airtight container in the fridge. They will last for up to three days. Just reheat gently in a skillet over low heat to keep the creaminess.
Print
Pumpkin & Mushroom Spaghetti with Crispy Bacon
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting fall dish combining creamy pumpkin, earthy mushrooms, and crispy bacon, perfect for cozy 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
Feel free to swap in different types of pasta or use turkey bacon for a lighter option. Adding greens like spinach or kale can enhance nutrition.
- Prep Time: 15
- Cook Time: 30
- Category: Pasta
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, spaghetti, bacon, fall recipe, pasta dish, creamy sauce