Creamy Pumpkin Pasta with Crispy Bacon

Bring a large pot of salted water to a boil and cook the spaghetti until al dente; reserve 1/2–1 cup pasta water and drain.

Heat the oven to 400°F and line a rimmed baking sheet with foil for easy cleanup.

Cook the bacon in a skillet over medium-high heat until crisp, 6–8 minutes. Transfer bacon to paper towels to drain, leaving the rendered fat in the pan.

In a bowl, toss the pumpkin with honey, 1 tsp salt, and olive oil. Spread on the baking sheet, scatter the thyme over top, and roast until tender and caramelized, 30–45 minutes, tossing once.

Discard thyme stems, then blend the hot roasted pumpkin with the milk until very smooth. If using a traditional blender, vent the lid and cover with a towel to release steam safely.

Return the bacon skillet to medium heat (add a splash of olive oil only if the pan is dry). Sauté the onion until translucent, 4–5 minutes, then add the garlic and cook 30 seconds.

Pour in the pumpkin puree and chicken broth; simmer gently, stirring, until slightly thickened and silky, 3–5 minutes.

Remove from heat and stir in the Parmesan. Season to taste with a pinch of salt and black pepper.

Toss the sauce with the cooked spaghetti, adding reserved pasta water as needed to loosen and coat evenly.

Plate the pasta and top with the crispy bacon and a little extra Parmesan if desired.