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Pumpkin & Mushroom Spaghetti with Crispy Bacon

Cozy Pumpkin & Mushroom Spaghetti with Crispy Bacon Delight

Enjoy a comforting bowl of Pumpkin & Mushroom Spaghetti with Crispy Bacon, perfect for autumn meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine American
Servings 4 servings
Calories 600 kcal

Equipment

  • large pot
  • Skillet
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Paper towels

Ingredients
  

For the Pasta

  • 12 oz spaghetti Feel free to swap for whole wheat or gluten-free options.

For the Bacon

  • 6 slices thick-cut bacon Turkey bacon is a great alternative.

For the Sauce

  • 2 tablespoons olive oil Use only if bacon grease needs supplementing.
  • 2 cups mushrooms, sliced Varieties like cremini or shiitake elevate the dish.
  • 2 cloves garlic, minced Fresh garlic enhances the aroma beautifully.
  • 1 cup canned pumpkin puree Fresh roasted pumpkin makes for a delightful substitution.
  • 1/2 teaspoon dried thyme Feel free to use fresh thyme for added brightness.
  • 1/2 teaspoon smoked paprika Adjust to your taste.
  • 1/4 teaspoon nutmeg Use sparingly.
  • Salt and pepper Essential for proper seasoning.
  • 1/2 cup heavy cream Oat or almond milk works well for a lower-calorie version.
  • 1/2 cup grated Parmesan cheese Replace with nutritional yeast for a vegan alternative.

For Garnish

  • Fresh parsley, chopped Brightens and adds fresh flavor.

Instructions
 

Step-by-Step Instructions

  • Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Remember to reserve 1/2 cup of pasta water before draining.
  • In a large skillet, place thick-cut bacon over medium heat. Cook for about 6-8 minutes, turning occasionally, until crispy and golden brown. Transfer the bacon to a plate lined with paper towels to absorb excess grease. Let it cool before crumbling into bite-sized pieces.
  • Drain most of the bacon grease from the skillet, leaving about 1 tablespoon. Add sliced mushrooms to the pan and sauté over medium heat for 5-7 minutes until golden brown.
  • Stir in minced garlic and cook for 1 minute until fragrant, then add canned pumpkin puree, dried thyme, smoked paprika, nutmeg (if using), and salt and pepper to taste. Stir well, then pour in heavy cream and grated Parmesan cheese.
  • Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  • Add the drained spaghetti to the skillet and toss to coat in the sauce. Use reserved pasta water to loosen the sauce if needed.
  • Serve the spaghetti in bowls, topped with crumbled bacon, chopped parsley, and extra grated Parmesan cheese if desired. Enjoy warm.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently, adding cream or reserved pasta water to restore the sauce's creamy texture.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 2mgCalcium: 150mgIron: 2mg
Keyword Autumn, comfort food, Crispy Bacon, Mushroom, Pumpkin, Spaghetti
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