Spooky Pasta for Halloween with Creamy Bacon Sauce

This spooky pasta for Halloween is a fun, themed dinner that looks dramatic but comes together easily. The jet-black squid ink spaghetti paired with carved mushroom skulls creates a dish that’s both creepy and delicious. Rich bacon cream sauce makes it comforting while the playful skull mushrooms delight kids and adults alike. It’s the perfect Halloween dinner to serve before trick-or-treating or at a spooky gathering with friends.

Why You’ll Love This Spooky Pasta

You’ll love this spooky pasta for Halloween recipe because it’s simple yet visually stunning. The carved mushroom skulls turn ordinary pasta into a spooky centerpiece, while the creamy bacon sauce makes this spooky pasta for Halloween cozy and flavorful. It only takes 50 minutes from start to finish, which is great when you’re busy prepping for parties or getting kids into costumes. The recipe is flexible, too—you can swap bacon for turkey, chicken, or mushrooms for a vegetarian option. With fun presentation, rich taste, and easy steps, it’s sure to impress guests while keeping dinner stress-free.

Ingredients

• 400g squid ink spaghetti (or regular, wholemeal, or spinach pasta)
• 16 button mushrooms (oval preferred)
• 2½ tbsp butter
• 1 tbsp olive oil
• 1 small brown onion, finely diced
• 100g lean short cut bacon (or turkey bacon, venison bacon, chicken, or shiitake mushrooms)
• 2–3 garlic cloves, minced
• 125ml dry white wine
• 125ml thickened cream (low-fat cream works too)
• 85g finely grated parmesan cheese
• ½ bunch fresh thyme (leaves only)
• Salt and black pepper to taste

How to Make Mushroom Skulls

Tools You’ll Need

For carving, you’ll need a sturdy straw to make the eye sockets, a skewer for nose holes, and a small sharp knife for the teeth. Choose small, oval button mushrooms—they hold their shape well. A cutting board with good lighting helps you carve safely and neatly.

Step-by-Step Carving Guide

Start by cleaning mushrooms gently with a damp paper towel. Use the straw to punch out two eye sockets. With the tip of a skewer, press small triangular holes for the nose. For teeth, score thin vertical lines into the stem end with a knife. Cut each mushroom in half carefully to create two skull halves. Carve before slicing to avoid breakage, and don’t worry if they look imperfect—that adds to the spooky effect.

Step-by-Step Instructions

Cook the Pasta

Bring salted water to a boil and cook squid ink spaghetti until al dente, usually 8–10 minutes. Drain, but save about ½ cup of the pasta water to adjust the sauce later.

Prepare the Sauce

In a large pan, melt 2 tbsp butter with olive oil over medium heat. Arrange mushroom skulls cut side down and brown without crowding the pan. Flip briefly, then remove and set aside. Add the remaining ½ tbsp butter, then sauté onion over medium-low heat until soft. Stir in bacon and cook 2–3 minutes. Add garlic, pour in white wine, and simmer until reduced by half. Stir in cream and cook until slightly thickened. Add most of the parmesan, stirring until melted. Season with salt and black pepper.

Combine Everything

Add drained pasta to the sauce, tossing gently to coat. If the sauce feels heavy, add reserved pasta water until silky. Fold in the mushroom skulls to finish your spooky pasta for Halloween, keeping the carved faces visible for a perfect creepy touch. Serve immediately, topped with fresh thyme and extra parmesan.

Recipe Tips and Notes

You can carve mushroom skulls in advance and store them in the fridge for up to a day—just reheat gently before serving. The sauce can also be made ahead and chilled; loosen with pasta water when reheating. If using salty bacon or butter, reduce added salt to avoid overpowering the flavors. For a lighter dish, swap in low-fat cream or skip bacon and use shiitake mushrooms for umami depth. This dish tastes best freshly combined, but prepping components separately saves time on Halloween night.

Storage and Make-Ahead Options

Store mushroom skulls and sauce separately in airtight containers in the fridge. They’ll keep for up to two days. Reheat the sauce slowly on the stove, loosening with a splash of water or milk. Warm the mushroom skulls in a pan until lightly sizzling, then combine with freshly cooked pasta before serving. Leftovers can be stored for up to 2 days but may lose some texture.

Variations and Substitutions

For a twist, use spinach pasta for a green-and-black Halloween contrast. Swap bacon for turkey, chicken, or venison for leaner protein. Shiitake mushrooms make a satisfying vegetarian version. Low-fat cream works for a lighter sauce, and you can change herbs—try rosemary for a deeper aroma or parsley for freshness. If squid ink pasta is hard to find, regular spaghetti works with the skulls still providing the spooky vibe.

Explore Similar Recipes

If you love this spooky pasta for Halloween, you’ll also enjoy:

• Halloween pasta salad with spooky mushroom skulls
• Cranberry cream cheese crescent bites for festive snacking
• Halloween two-tone rose red velvet cupcakes
• Halloween pumpkin ale mac and cheese with black pasta
• Spooky Halloween charcuterie board ideas

Conclusion

This spooky pasta for Halloween recipe combines mushroom skulls, squid ink spaghetti, and a creamy bacon sauce into one unforgettable dish. Whether for dinner or a party, this spooky pasta for Halloween is the ultimate festive meal. It’s quick to make, fun to serve, and guaranteed to wow both kids and adults. Whether for a Halloween dinner, a party, or just a festive family meal, it adds a deliciously creepy touch to your table. Try it this season and share the spooky joy with friends. For more inspiration, check out our Pinterest boards.

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