Hey there, food lovers! Today, I’m letting you in on my newfound autumn obsession: Pumpkin & Mushroom Spaghetti with Crispy Bacon. Imagine the cozy, comforting taste of pumpkin paired with savory mushrooms, all wrapped up with crispy bacon crumbles. This dish is like a warm hug on a chilly evening. It’s one of those recipes that’s deceptively sophisticated but oh-so-easy to whip up. And if you’re a fellow busy parent, you know that’s pure gold! Before we dive in, why not check out my easy cheesy breakfast pizza for another delicious quick meal?
Why you’ll love this recipe
This recipe is a delightful blend of comforting flavors and textures. It comes together in just 30 minutes, making it perfect for a weeknight dinner. You’ll love how the pumpkin puree creates a creamy sauce without weighing the dish down. The mushrooms add an earthy touch while the bacon brings that irresistible crunch. Plus, it’s a great way to sneak some veggies into the family’s diet without anyone suspecting a thing!
Ingredients
- 12 oz spaghetti
- 6 slices thick-cut bacon
- 2 tablespoons olive oil (optional)
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step-by-step instructions
Preparing the spaghetti
First, cook the spaghetti according to the package directions until al dente. Remember to save 1/2 cup of that precious pasta water—trust me, it’s liquid gold for your sauce later. Drain the rest and set it aside.
Cooking the bacon
Next, grab a large skillet and cook your bacon over medium heat until it’s nice and crispy. I like to use thick-cut bacon for that extra crunch. Once it’s done, transfer the bacon to a paper towel-lined plate to cool. Once it’s cooled, crumble it into bite-sized pieces.
Sautéing the mushrooms and garlic
Drain the excess bacon grease from your skillet, but leave about 1 tablespoon behind. If your bacon wasn’t generously greasy (lucky you!), feel free to add a touch of olive oil. Now, sauté the mushrooms in the pan for about 5–7 minutes, until they’re beautifully browned. Stir in the minced garlic and cook for another minute until fragrant.
Creating the sauce
Now for the creamy goodness! Add the pumpkin puree, thyme, smoked paprika, nutmeg (if you’re up for it), salt, and pepper to the skillet. Stir everything together over medium heat. Pour in the heavy cream and the grated Parmesan cheese, letting it all simmer for 2–3 minutes until it starts to thicken.
Bringing it all together
Toss in the cooked spaghetti and mix it with the sauce. If the sauce gets a bit too thick, that reserved pasta water will come in handy. Just a splash can make all the difference. Finally, plate your pasta and top it with those crispy bacon crumbles, some freshly chopped parsley, and extra Parmesan if you’re feeling fancy.
Recipe tips & variations
For a vegetarian spin, simply skip the bacon and you’ll still love every bite. You might want to add a sprinkle of smoked sea salt or smoked paprika to keep that signature smokiness. If you’re a spice lover like me, a dash of red pepper flakes can add a welcome kick. You could even try swapping the spaghetti for whole wheat or gluten-free pasta if that’s more your jam.
Storage & reheating
Got leftovers? Lucky you! Store any extra pasta in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stovetop over low heat. You may need to add a splash of milk or water to revive the creamy sauce.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast it until tender and mash it into a puree. This adds a fresh, earthy flavor to your dish.
What’s the best mushroom choice for this recipe?
Button or cremini mushrooms work great, but if you’re feeling adventurous, shiitake or portobello can add a deeper flavor.
Can I make this recipe dairy-free?
Definitely. Substitute your favorite non-dairy cream alternative and a vegan Parmesan option to keep it creamy and cheesy.
How do I make this dish more kid-friendly?
Try blending the sauce before adding it to the spaghetti for a smoother texture, and skip the nutmeg if your kiddos are spice-sensitive.
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I hope you enjoy making and eating this delightfulPumpkin & Mushroom Spaghetti with Crispy Baconas much as my family does. It’s sure to become a cozy mealtime favorite!
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Pumpkin & Mushroom Spaghetti with Crispy Bacon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy and comforting pumpkin and mushroom spaghetti with crispy bacon that’s easy to prepare in just 30 minutes.
Ingredients
- 12 oz spaghetti
- 6 slices thick-cut bacon
- 2 tablespoons olive oil (optional)
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package directions until al dente, reserving 1/2 cup pasta water.
- In a large skillet, cook bacon over medium heat until crispy, then transfer to a paper towel-lined plate and crumble.
- Drain excess bacon grease but leave 1 tablespoon in the skillet. Sauté mushrooms for 5–7 minutes, then add minced garlic and cook for 1 minute.
- Add pumpkin puree, thyme, smoked paprika, nutmeg, salt, and pepper to the skillet. Stir in heavy cream and Parmesan, simmering for 2–3 minutes.
- Toss in cooked spaghetti, using reserved pasta water if needed. Serve topped with crispy bacon, parsley, and extra Parmesan.
Notes
- For a vegetarian option, skip the bacon and add smoked sea salt or paprika for flavor.
- For spiciness, add red pepper flakes.
- Substitute spaghetti with whole wheat or gluten-free pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg