Mushroom Skulls Spooky Pasta

This dramatic pasta is my go—to when I want something both comforting and a bit theatrical for a gathering or Halloween night. The squid ink spaghetti gives a rich base with briny notes while buttery mushroom skulls and a creamy parmesan bacon sauce make each bite deeply savory and fun.

The first time I served this, everyone giggled at the mushrooms and asked for seconds before dessert. Now it is my most—requested October specialty.

Ingredients

• Squid ink spaghetti: The base of the dish offers stunning color and a subtle sea flavor. Aim for high—quality dried spaghetti with a pronounced black tone and a smooth finish
• Button mushrooms: These create the adorable skulls. Fresh ones with tight caps look best
• Butter: Adds luxurious flavor. Real unsalted butter lets you control the seasoning
• Olive oil: Helps the butter caramelize mushrooms and stops them from sticking. Use a fruity extra virgin oil if you can
• Brown onion: Provides sweetness and backbone to the sauce. Choose a firm onion with no spots
• Bacon: Short cut or Canadian style boosts the meaty depth. Smoked bacon works too. Thick pieces caramelize best
• Garlic cloves: Essential for aroma. Fresh, plump cloves are ideal
• Dry white wine: Lends a light tang that lifts the creamy sauce. Pick a clean crisp bottle you enjoy drinking
• Thickened cream: Makes the sauce rich and silky. Go for fresh cream with a 35 percent or higher fat content
• Parmesan cheese: For nuttiness and umami. Grate it freshly for the best melt and sharpness
• Fresh thyme: Finishes the dish with an herbal lift. Use just the tender leaves for best results

Instructions

Prepare the Mushroom Skulls:

Begin by carving shallow face shapes into cleaned button mushroom caps using a small paring knife. Carefully score eyes and noses without cutting through the mushroom. Rinse away any debris with a damp towel. Do not soak

Boil the Pasta Water:

Fill a large pot with water and add a generous sprinkle of salt. Set on the stove over high heat, ready to bring to a rolling boil. Good pasta always starts with well salted water

Brown the Mushroom Skulls:

Melt two tablespoons of butter and olive oil together in a large non—stick frying pan over medium heat. Add the mushrooms cut side down with the faces facing up so they do not stick. Give them breathing space so they brown not steam. Cook until deep golden under each skull

Flip the Skulls:

Turn the mushrooms over and cook just about one more minute on their faces. Immediately remove the mushrooms to a plate so they keep their shape and color

Build the Onion Base:

Add the last half tablespoon of butter to the same pan. Pour in the finely diced onion and cook gently over medium low heat for at least five minutes until translucent but not browned. Stir regularly to avoid burning

Add Bacon and Garlic:

Increase heat to medium. Toss in the chopped bacon and cook about three minutes until it begins to caramelize. Add in sliced or minced garlic and stir to release aroma

Pour in the Wine:

Add the white wine to deglaze the pan. Scrape up any brown bits with a wooden spoon for big flavor. Let the wine simmer and reduce by about half so you get a rich sauce

Start Cooking the Pasta:

Bring your pot of salted water to a boil now and add the squid ink spaghetti. Cook just to al dente following the timing on your package. Save some pasta water for later by dipping out about a cup

Finish the Sauce:

Add cream to the onion bacon sauce. Keep stirring and let everything thicken a few minutes. Put in all the grated parmesan except for a couple pinches. Stir until completely smooth and taste for salt and pepper

Combine Everything:

Add the drained spaghetti right into the creamy sauce while the pan is on low heat. Use tongs to toss so every strand gets coated. Add pasta water little by little if the sauce feels too thick

Toss in the Skulls:

Carefully add the browned mushroom skulls and toss gently into the spaghetti so the faces stay intact. Sprinkle over thyme leaves and the rest of the parmesan before serving

The squid ink pasta is my favorite part for how intense and silky it tastes compared to regular pasta. My niece was so enchanted by the midnight color she begged for a Halloween dinner every year.

Storage Tips

Keep leftovers in a tightly sealed container in the fridge for up to three days. Reheat in a pan with a splash of cream or water to refresh the sauce. Freezing is possible but the sauce may separate a little upon thawing

Ingredient Substitutions

Swap pancetta for bacon or skip for a vegetarian version and up the mushrooms. Cream can be swapped for coconut cream for dairy free guests. Try other hard cheeses like pecorino if parmesan is not available

Serving Suggestions

Pile the spaghetti high in a black dish for dramatic effect. Scatter more thyme or even edible flower petals for a grown up party. For kids give each plate its own prominent mushroom skull topper

Cultural History

Squid ink pasta is a Southern Italian specialty often served with seafood. The playful element of mushroom skulls draws from modern Halloween traditions but also nods to how food art has always celebrated the harvest season in many cultures

Seasonal Adaptations

Try king oyster or shiitake mushrooms for fancier skulls when in season Stir in spinach or roasted pumpkin cubes for a fall touch Use smoked scamorza cheese for added drama

Success Stories

Friends with picky kids have reported that these mushrooms are gobbled up just for the fun of them. One cook told me her group dressed up as a haunted kitchen just to serve bowls of this pasta

Freezer Meal Conversion

Cool the finished pasta fully then pack into a freezer safe container. Thaw in the fridge before reheating over low heat with added cream or water to restore the silky texture

The savory depth and festive look of this pasta always gets a smile at the table. Serve it for a memorable fall meal or any night you want a bit of drama.

Recipe Q&A

→ How do I shape mushrooms into skulls?

Use a small knife to carve features into the underside of each button mushroom, creating eyes and a mouth before cooking.

→ Can I substitute regular pasta for squid ink spaghetti?

Yes, regular spaghetti can be used, but squid ink pasta adds unique color and subtle seafood flavor.

→ What can I use instead of bacon?

Pancetta, smoked ham, or even vegetarian bacon alternatives work as flavorful substitutes.

→ How do I prevent the sauce from becoming too thick?

Add a little reserved pasta water to loosen the sauce and achieve the desired consistency.

→ Is the wine necessary in the sauce?

Dry white wine adds depth, but chicken broth or a splash of pasta water can be used as a non-alcoholic option.