Creamy Leek and Bacon Pasta
Indulge in the ultimate comfort food with this Creamy Leek and Bacon Pasta, a luxurious dish that's both simple and flavorful. Perfectly al dente linguine is coated in a silky sauce made from heavy cream, Parmesan cheese, and sautéed leeks, which lend a subtle sweetness that pairs beautifully with the smoky crispness of bacon. Garlic, butter, and olive oil amplify the flavors, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 35 minutes, this cozy pasta dish is the ideal weeknight dinner or an impressive option for entertaining guests. Serve it piping hot and delight in every creamy, savory bite.
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Recipe Information
Ingredients
- 400 g linguine or pasta of choice
- 200 g bacon
- 2 medium leeks
- 2 garlic cloves
- 2 tbsp olive oil
- 250 ml heavy cream
- 50 g Parmesan cheese, grated
- 20 g unsalted butter
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining and setting aside.
While the pasta is cooking, prepare the bacon by slicing it into small strips. Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.
In the same skillet, add the butter to the bacon drippings and let it melt. Trim and wash the leeks thoroughly to remove any dirt, then slice them into thin half-moons. Add the leeks to the skillet and cook over medium heat, stirring occasionally, until they are soft and translucent, about 5 minutes.
Mince the garlic cloves and add them to the skillet with the leeks. Cook for 1 minute until fragrant, taking care not to burn the garlic.
Pour the heavy cream into the skillet and stir to combine with the leeks. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and season the sauce with salt and black pepper to taste. Return the crispy bacon to the skillet and mix well.
Add the cooked linguine to the skillet along with a splash of the reserved pasta cooking water. Toss the pasta in the sauce until evenly coated. Add more cooking water as needed to reach your desired sauce consistency.
Serve the creamy leek and bacon pasta immediately, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
