Description
Autumn brings crisp air, golden leaves, and the irresistible urge for cozy comfort food. Pumpkin & Mushroom Spaghetti with Crispy Bacon is creamy, savory, and full of comforting fall flavors. This pasta blends velvety pumpkin puree, earthy mushrooms, garlic, herbs, and crispy bacon into a luxurious dish ready in under 30 minutes. Whether you’re craving a seasonal pasta, a hearty dinner, or a quick weeknight meal, this recipe delivers richness, balance, and warmth in every bite.
Ingredients
Scale
- 12 oz spaghetti (regular or gluten-free)
- 1 cup pumpkin puree (canned or homemade)
- 8 oz mushrooms (cremini, button, or portobello), sliced
- 6 slices thick-cut bacon, cooked and crumbled
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- Fresh thyme (1 tsp) and parsley (1 tbsp)
- Salt and black pepper to taste
- Parmesan for garnish
Instructions
- Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Cook bacon in a skillet until crispy. Remove and crumble.
- In the same pan, sauté onion and garlic in olive oil until fragrant.
- Add mushrooms and cook until softened and browned.
- Stir in pumpkin puree and heavy cream, simmering until smooth and creamy.
- Season with thyme, salt, and pepper.
- Toss cooked spaghetti with the pumpkin-mushroom sauce, adding pasta water as needed.
- Top with crispy bacon, fresh parsley, and parmesan. Serve warm.
Notes
- Salt pasta water generously for deeper flavor.
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated parmesan for smoother melting.
- Add chili flakes for a spicy kick.
- Crisp bacon separately to keep it crunchy.