Begin by carving spooky faces into the button mushrooms to create the skulls. Halve larger mushrooms to enhance cooking. Set aside.

In a large pot, fill with salted water and bring to a rapid boil for cooking the squid ink spaghetti.

In a frying pan, melt together 1 tablespoon of butter and 1 tablespoon of olive oil. Add the mushroom skulls cut-side down and sauté for 4-5 minutes until golden brown.

In the same pan, add another tablespoon of butter, chopped onions, and diced bacon. Cook until onions are translucent and bacon is crispy, about 5-7 minutes. Add minced garlic and cook for another minute. Pour in dry white wine and reduce by half for about 5 minutes.

Once the wine has reduced, lower the heat and stir in thickened cream and grated Parmesan cheese. Stir until cheese melts and sauce thickens, about 2-3 minutes.

Add squid ink spaghetti to boiling water and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta, reserving about half a cup of pasta water. Add drained spaghetti directly to creamy sauce, tossing gently to combine. Fold in sautéed mushroom skulls and add reserved pasta water if sauce is too thick.

Plate the Mushroom Skulls Spooky Pasta, garnish with fresh thyme and extra Parmesan cheese, and serve immediately.