Pumpkin Mushroom Spaghetti Bacon

Pumpkin and mushroom spaghetti with crispy bacon is my answer to weeknight comfort with a twist. Hearty, creamy sauce clings to every bite of pasta, while salty bacon and earthy mushrooms bring familiar fall flavors together in one generous plate. This dish always reminds me of the first dinner party I hosted in autumn, when a quick pantry experiment won over a table of hungry friends.

I tried this after a friend brought over an overflow of canned pumpkin she did not use for pie. We ended up making this spaghetti together and both agreed it tasted like restaurant comfort food made at home.

Ingredients

• Spaghetti: twelve ounces dried pasta is key for soaking up sauce buy a good quality Italian brand if you can
• Thick cut bacon: six slices brings crisp texture and deep savor choose a smoky slab if available at your deli counter
• Olive oil: two tablespoons for sautéing only if needed opt for extra virgin for the best flavor
• Mushrooms: two cups freshly sliced add earthiness use cremini or baby bella for heartier texture
• Garlic: two cloves minced brightens the sauce select firm bulbs without green sprouts
• Pumpkin puree: one cup gives sweet silkiness use pure unsweetened pumpkin not pie filling
• Dried thyme: half teaspoon lends warmth buy from a spice shop for best aroma
• Smoked paprika: half teaspoon adds gentle heat try Spanish varieties for distinctive flavor
• Nutmeg: quarter teaspoon optional but rounds out the pumpkin’s sweetness freshly grated is worth it
• Salt and pepper: as needed for balance taste and adjust as you go
• Heavy cream: half cup makes everything luscious seek out local cream if possible
• Parmesan cheese: half cup grated for salt and umami always freshly grate for the richest taste
• Fresh parsley: a sprinkle for color and herbal finish use flat leaf for best results

Instructions

Cook the Pasta:

Bring a large pot of water to a boil and salt it liberally. Drop in the spaghetti and cook until just al dente using the timing from your package. Scoop out half a cup of the cooking water before draining the pasta. Fully drain before setting aside.

Fry the Bacon:

Lay bacon slices in a cold large skillet and turn the heat to medium. Cook slowly so the fat renders and bacon becomes golden and crisp. Move bacon to paper towels to cool then crumble into chunky pieces. For extra flavor do not wipe out all the grease.

Brown the Mushrooms:

Leave about a tablespoon of bacon drippings in the skillet. If the pan feels dry drizzle in olive oil. Scatter in your sliced mushrooms. Cook undisturbed for several minutes then stir and keep going until deeply browned and shrunken. The edges should catch some color.

Add Garlic:

Stir in minced garlic with your browned mushrooms. Let it sizzle for about one minute just until fragrant but not brown. This quick step gives a base flavor to your sauce.

Make the Pumpkin Sauce:

Drop in the pumpkin puree over the mushrooms. Sprinkle in dried thyme smoked paprika nutmeg salt and pepper. Stir vigorously until everything is combined and smooth. The color should turn a golden sunset shade.

Finish With Cream and Cheese:

Pour in the heavy cream and add a good mound of grated Parmesan cheese. Keep the skillet over gentle heat. Stir constantly for a few minutes. The sauce will start to thicken slightly and feel silky and rich.

Toss Pasta and Assemble:

Add your cooked spaghetti right into the skillet. Use tongs to gently toss everything until the noodles are entirely coated. If the sauce seems too thick drizzle in reserved pasta water a splash at a time until you like the texture.

Top and Serve:

Spoon the pasta onto plates. Shower with crispy bacon crumbs more Parm and plenty of fresh parsley. The scent and warmth will fill your kitchen.

My favorite ingredient here is smoked paprika. This little addition is so powerful I keep it in my spice drawer and reach for it anytime I want a richer flavor without a lot of effort. Even my picky family asks for more pasta and they love the scent wafting from the kitchen.

Best Ways to Store Leftovers

Store extra spaghetti and sauce in an airtight container in the fridge. It stays tasty for up to three days. Reheat gently in a skillet with a splash of milk or water to revive the sauce. Bacon stays crispy if you keep it separate and sprinkle on top only when serving. If you need to reheat bacon bits use a dry pan or quick burst in the oven.

Easy Ingredient Swaps

If heavy cream is not on hand substitute whole milk or even a touch of cream cheese for body. Vegetarian friends can skip bacon and use extra olive oil with a little smoked salt for deep flavor. Short on mushrooms Swap with thinly sliced zucchini or spinach. Both taste delicious with pumpkin and spices.

How to Serve for a Crowd

Serve this pasta family style in a big warmed bowl with extra cheese grated over the top. Pair with a zesty salad and warm Italian bread. Your guests will savor every bite and likely ask for seconds.

Roots of the Recipe

Pasta and pumpkin have a long history in northern Italian home cooking where they often appear together as the weather turns cool. Adding bacon and mushrooms turns it into an everyday treat inspired by both comfort and tradition.

Seasonal Adaptations

Try diced roasted butternut squash in place of pureed pumpkin for more texture. Add a handful of sage leaves with the mushrooms for classic autumnal flavor. For brighter spring notes swap parsley for fresh basil or chives.

Success Stories

Several friends texted for this recipe after I brought it to a potluck. One even made it gluten free with chickpea spaghetti and said it turned out just as creamy and flavorful. The pumpkin sauce is so adaptable for different diets and tastes.

This pasta is creamy, savory, and never fails to impress at the table. Make it once and you will want to add it to your autumn rotation every year.

Common Recipe Questions

→ Can I substitute another squash for the pumpkin?

Yes, butternut squash or sweet potato puree can replace pumpkin for a similar creamy consistency and flavor.

→ What type of mushrooms works best here?

Cremini or button mushrooms work well, but you can use shiitake or portobello for deeper, earthier notes.

→ Is the bacon essential for this dish?

Bacon provides a smoky crunch, but you may use pancetta or omit for a vegetarian meal by adding more mushrooms.

→ How can I make the sauce lighter?

Swap heavy cream with half-and-half or whole milk, or use a non-dairy alternative for a lighter texture.

→ What herbs complement this pasta?

Dried thyme suits the pumpkin well, but sage or rosemary also enhance the savory flavors in this dish.

→ Can I prepare this ahead of time?

You may make the sauce in advance and reheat before tossing with freshly cooked spaghetti and bacon.