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Pumpkin & Mushroom Spaghetti with Crispy Bacon

Creamy pumpkin and mushroom spaghetti topped with crispy bacon, perfect for a savory fall pasta dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner, Main Dish
Cuisine: Fall, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 12 oz spaghetti
  • 1 cup pumpkin puree canned or fresh
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 onion finely diced
  • 1 tsp olive oil
  • salt & pepper to taste
  • pinch nutmeg
Mushrooms & Bacon
  • 8 oz mushrooms sliced
  • 6 slices bacon
  • 1 tbsp butter or olive oil for mushrooms
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Skillet
  • Mixing spoon
  • Knife
  • Cutting board

Method
 

  1. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
  2. Cook bacon over medium heat until crispy. Remove and crumble.
  3. Sauté mushrooms until browned and tender; remove and set aside.
  4. Sauté onion until translucent, then add garlic for 1 minute.
  5. Stir in pumpkin puree, cream, Parmesan, nutmeg, salt, and pepper. Cook 3–5 minutes.
  6. Add spaghetti and toss to coat with sauce, adding reserved pasta water if needed.
  7. Stir in mushrooms.
  8. Plate pasta, top with crispy bacon and parsley, serve immediately.

Notes

Best served immediately. Adjust seasoning to taste. Vegetarian version possible by omitting bacon.