Pumpkin & Mushroom Spaghetti with Crispy Bacon – Easy Fall Pasta Recipe
Pumpkin & mushroom spaghetti with crispy bacon is the ultimate comfort food for autumn! Creamy pumpkin sauce blends with earthy mushrooms, then finished with smoky, crispy bacon for a rich and satisfying pasta dish. Perfect for cozy weeknight dinners, fall gatherings, or when you want a seasonal twist on classic spaghetti.
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Baking sheet (for roasting pumpkin)
- Blender or food processor
- Wooden spoon
- Sharp knife & cutting board
Ingredients
- 12 oz spaghetti (gluten-free if preferred)
- 2 cups pumpkin cubes (or puree)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (cremini or button), sliced
- 6 strips bacon (or pancetta), cooked until crisp
- ½ cup reserved pasta water
- ½ cup grated Parmesan cheese
- ½ tsp nutmeg
- Salt & pepper to taste
- Fresh parsley or sage for garnish
Instructions
- Roast Pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender. Blend into a smooth puree.
- Cook Pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water before draining.
- Sauté Mushrooms: In a skillet, heat butter and olive oil. Add onion, garlic, and mushrooms. Cook until golden and fragrant.
- Crisp Bacon: In a separate pan, cook bacon until crisp. Drain and chop into bite-sized pieces.
- Make Sauce: Add pumpkin puree to the mushroom skillet. Stir in pasta water, nutmeg, salt, and pepper. Simmer until creamy.
- Combine: Toss spaghetti with sauce. Add bacon and Parmesan. Mix well.
- Serve: Garnish with fresh herbs and extra cheese. Serve hot.
Notes
- Roast pumpkin for richer flavor—avoid watery canned puree.
- Keep bacon separate until serving to maintain crispness.
- Save pasta water to emulsify the sauce.
- Add chili flakes for a spicy kick.
- Substitute pancetta or plant-based bacon for variations.