1. Cook Pasta: Prepare the spaghetti according to the package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

2. Crisp Bacon: In a large skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate and crumble once cooled.

3. Sauté Mushrooms: Drain the excess bacon grease from the pan, leaving about 1 tablespoon behind. Add a bit of olive oil if needed. Sauté the mushrooms for 5-7 minutes, until they’re nicely browned.

4. Add Garlic: Stir in the minced garlic and cook for 1 minute, until fragrant.

5. Build the Sauce: Add the pumpkin puree, dried thyme, smoked paprika, nutmeg (if using), salt, and pepper to the pan. Stir to combine and heat through.

6. Finish the Sauce: Pour in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes, allowing it to thicken to your desired consistency.

7. Combine Pasta & Sauce: Add the cooked spaghetti to the creamy pumpkin sauce and toss to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

8. Serve: Plate the Pumpkin & Mushroom Spaghetti, topping it with the crispy crumbled bacon and a sprinkle of fresh chopped parsley. Enjoy!