Ingredients
Scale
- 12 oz spaghetti
- 2 cups sliced mushrooms
- 1 cup canned pumpkin puree
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 slices turkey bacon (or plant-based bacon)
- olive oil
- thyme
- smoked paprika
- nutmeg (optional)
- salt
- pepper
Instructions
- Cook spaghetti according to package instructions; reserve half a cup of pasta water before draining.
- In a skillet over medium heat, cook turkey bacon until crispy. Set aside on paper towels.
- Sauté sliced mushrooms in the remaining drippings for 5–7 minutes until browned. Add garlic and cook for an additional minute.
- Stir in pumpkin puree, thyme, smoked paprika, nutmeg (if using), salt, and pepper. Add heavy cream and Parmesan; let simmer until thickened.
- Combine drained spaghetti with the sauce; adjust consistency with reserved pasta water if needed.
- Serve topped with crumbled turkey bacon and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg