Ingredients
- Spaghetti (250g)
- Diced Pumpkin or Butternut Squash (300g, peeled)
- Sliced Cremini Mushrooms (200g)
- Turkey Beef Turkey Bacon de Dinde (4 strips)
- Heavy Cream (100ml)
- Garlic (2 cloves, minced)
- Olive Oil (2 tablespoons)
- Grated Parmesan Cheese (50g)
Instructions
- Step 1: Cook the beef bacon and pasta. In a large skillet, cook the turkey beef beef bacon de dinde until very crispy. Remove the beef bacon, crumble it, and set aside, reserving 1 tablespoon of the rendered fat in the skillet. Meanwhile, cook the spaghetti according to package directions, reserving about 1 cup (240ml) of the pasta cooking water before draining.
- Step 2: Sauté aromatics and pumpkin. Add the 2 tablespoons of olive oil (if needed) to the skillet with the reserved turkey bacon fat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the diced pumpkin and cook for 5–7 minutes until it begins to soften, stirring occasionally.
- Step 3: Add mushrooms and finish cooking the vegetables. Add the sliced mushrooms to the skillet and cook for another 4–5 minutes until they have softened and released their liquid. Season the vegetables generously with salt and black pepper.
- Step 4: Create the creamy sauce base. Reduce the heat to low. Pour in the heavy cream and half of the reserved pasta cooking water, stirring well. Add 30g of the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened.
- Step 5: Combine and serve. Add the drained spaghetti directly into the sauce. Toss vigorously to coat the pasta thoroughly, adding more reserved pasta water if the sauce is too dry. Serve the Pumpkin & Mushroom Spaghetti immediately, topped with the crispy turkey bacon crumbles and the remaining grated Parmesan cheese.
Notes
- Store any leftovers in an airtight container for up to 3 days; the sauce will thicken considerably upon chilling, so save a little extra pasta water if possible for later use.
- Reheat gently on the stovetop over low heat, adding a splash of milk or chicken stock, stirring constantly until warmed through, which prevents the cream sauce from splitting.
- For a flavorful boost, sauté a pinch of red pepper flakes along with the garlic before adding the pumpkin to introduce a subtle warmth that cuts through the creamy richness.
- Before serving, stir in a handful of fresh baby spinach or top the plated pasta with toasted pine nuts for added color and textural contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American