Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 8–10 minutes. Reserve ½ cup of pasta water for later use, drain and set the pasta aside in a bowl.

In a large skillet, heat medium and add thick-cut bacon. Cook for about 5–7 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.

In the same skillet, add sliced mushrooms and sauté on medium-high heat for 5–7 minutes until browned and tender.

Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in canned pumpkin puree, dried thyme, smoked paprika, and a pinch of salt and pepper.

Pour in heavy cream and add grated Parmesan cheese. Stir gently and let simmer on low heat for 2–3 minutes until the sauce thickens slightly.

Add the cooked spaghetti to the sauce, tossing to coat. If the sauce is too thick, gradually add reserved pasta water.

Serve the spaghetti on warm plates, topping with crumbled crispy bacon, fresh parsley, and extra grated Parmesan.