Farfalle Bow Tie Pasta with Creamy Bacon Leek Sauce
Indulge in a comforting bowl of Farfalle Bow Tie Pasta with Creamy Bacon Leek Sauce, a dish that masterfully combines elegance and heartiness. This recipe features al dente farfalle pasta tossed in a rich and velvety sauce made with crispy bacon, tender leeks, roasted garlic, and heavy cream, all elevated by a generous helping of Parmesan cheese. The leeks add a subtle sweetness that perfectly complements the salty, smoky bacon, while the silky sauce clings to every twist of the bow tie pasta. Finished with a sprinkle of fresh parsley for a burst of color and flavor, this dish is an easy yet impressive option for a midweek dinner or casual gathering. Ready in just 40 minutes, it’s a one-skillet wonder that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 12 oz Farfalle (bow tie) pasta
- 6 slices Bacon
- 2 whole Leeks
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- 4 quarts Water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set the pasta aside.
While the pasta cooks, slice the leeks lengthwise and rinse thoroughly to remove any dirt. Thinly slice the white and light green parts of the leeks.
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate. Once cool, chop the bacon into small pieces.
In the same skillet, dispose of all but 1 tablespoon of the bacon grease. Add the olive oil and butter, and melt over medium heat.
Add the sliced leeks to the skillet and cook for about 5-7 minutes, stirring often, until softened. Mince the garlic and add to the skillet, stirring for about 1 minute until fragrant.
Reduce the heat to medium-low and pour in the heavy cream. Stir the mixture gently to combine. Let the cream simmer for 2-3 minutes to thicken slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese melts into the sauce. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked farfalle pasta and chopped bacon to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm in bowls, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 277 mg | 6% | |
*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.
