Prepare the Mushrooms: Start by carefully cutting out eye sockets in the button mushrooms, then halve them to create the skull shape.

Boil Water: Bring a large pot of salted water to a boil.

Sauté the Mushrooms: In a non-stick pan, melt 2 tablespoons of butter combined with a splash of olive oil over medium heat. Place the mushrooms cut side down and cook until golden brown, about 3-5 minutes.

Flip the Mushrooms: Carefully flip the mushrooms to brown the other side for about one minute. Remove from the pan and set aside.

Sauté the Onions and Bacon: Add remaining butter, then toss in the chopped onion. Sauté until soft, about 5 minutes, followed by the short cut bacon for another 2-3 minutes until crispy.

Add Garlic and Wine: Stir in minced garlic, then pour in the white wine. Allow it to cook, reducing by half for about 3-4 minutes.

Create the Cream Sauce: Add thickened cream to the pan and let it simmer, stirring occasionally, until it thickens slightly over 3-5 minutes.

Cook the Spaghetti: Prepare the squid ink spaghetti according to package instructions until al dente.

Combine the Pasta and Sauce: Return the sauce pan to medium heat and toss in the drained spaghetti, adding reserved pasta water as necessary.

Fold in Mushroom Skulls: Gently fold the sautéed mushroom skulls into the spaghetti and serve hot, garnished with fresh thyme and Parmesan cheese.