Description
A comforting fall dish combining creamy pumpkin, earthy mushrooms, and crispy bacon, perfect for cozy evenings.
Ingredients
Scale
- 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