Pumpkin Mushroom Spaghetti Bacon (Printable View)
Spaghetti with pumpkin, mushrooms, bacon, and creamy Parmesan for a flavorful and hearty pasta dish.
# Ingredient List:
→ Pasta
01 -
12 ounces spaghetti
→ Protein
02 -
6 slices thick-cut bacon
→ Vegetables
03 -
2 cups mushrooms, sliced
04 -
2 cloves garlic, minced
→ Sauce Components
05 -
1 cup canned pumpkin puree
06 -
1/2 cup heavy cream
07 -
1/2 cup grated Parmesan cheese
08 -
2 tablespoons olive oil
→ Seasonings & Garnishes
09 -
1/2 teaspoon dried thyme
10 -
1/2 teaspoon smoked paprika
11 -
1/4 teaspoon ground nutmeg
12 -
Salt and black pepper, to taste
13 -
Fresh parsley, chopped
# Preparation Steps:
01 -
Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 -
In a large skillet over medium heat, cook the bacon slices until deeply crisp. Remove bacon and place on a paper towel-lined plate. When cool, crumble into pieces.
03 -
Drain excess bacon fat, leaving about 1 tablespoon in the pan. Add olive oil if additional fat is needed. Add the sliced mushrooms and sauté for 5 to 7 minutes until well browned.
04 -
Stir in minced garlic and cook for 1 minute until fragrant. Incorporate dried thyme, smoked paprika, and nutmeg, seasoning with salt and pepper.
05 -
Add the canned pumpkin puree to the skillet. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Gently stir and simmer the mixture for 2 to 3 minutes, allowing the sauce to thicken.
06 -
Return the cooked spaghetti to the skillet and toss thoroughly to coat with the sauce. If needed, add reserved pasta water a little at a time until a silky consistency is achieved.
07 -
Plate the spaghetti and top with crumbled crispy bacon, chopped fresh parsley, and extra Parmesan if desired.
# Supplementary Details:
01 -
Reserve some pasta water to help adjust the sauce to your preferred consistency.
02 -
For a bolder flavor, use smoked bacon and freshly grated cheese.