Start by carefully carving out the eye sockets from your button mushrooms to create skull shapes. Set these aside.

Bring a large pot of salted water to a rolling boil. Add your squid ink spaghetti and cook until al dente, usually around 8-10 minutes. Save about a cup of pasta water before draining.

In a large non-stick pan over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Place the carved mushroom skulls cut-side down and cook for 4-5 minutes. Flip and cook for an additional minute.

Add another tablespoon of olive oil if needed and toss in a diced brown onion. Sauté until soft and translucent, about 3-4 minutes.

Add chopped bacon to the pan and cook for 2-3 minutes until crispy. This enhances the flavors.

Stir in minced garlic and cook for about 30 seconds. Pour in half a cup of dry white wine and let it simmer, scraping the bottom of the pan. Reduce until the wine is half, about 3-4 minutes.

Lower the heat and add a cup of thickened cream, stirring continuously for about 5 minutes until it thickens slightly.

Add the drained squid ink spaghetti to the pan with the sauce and toss together, adding reserved pasta water if needed.

Fold the carved mushroom skulls into the pasta gently. Heat together for a minute or two and garnish with fresh thyme and Parmesan cheese.