Pasta with Leek Bacon
Creamy, savory, and bursting with flavor, this hearty Pasta with Leek Bacon recipe is bound to become a dinnertime favorite. Perfectly cooked pasta is tossed in a luxurious sauce of crispy bacon, caramelized leeks, minced garlic, and heavy cream, while freshly grated Parmesan adds a nutty depth. This one-pan wonder brings together the sweetness of tender leeks and the smoky sharpness of bacon, balanced with just the right hint of black pepper and an optional sprinkle of fresh parsley for a vibrant finish. Ready in just 30 minutes, this dish is the perfect choice for weeknight meals or cozy gatherings, offering a rich, Italian-inspired comfort food experience.
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Recipe Information
Ingredients
- 400 grams pasta (penne, spaghetti, or fettuccine)
- 200 grams bacon
- 2 medium-sized leeks
- 2 tablespoons olive oil
- 2 cloves garlic
- 200 milliliters heavy cream
- 50 grams Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the leeks by slicing off the dark green tops and root ends. Slice the remaining lighter portion lengthwise, then chop into thin half-moons. Rinse thoroughly to remove dirt and grit, then pat dry.
Chop the bacon into small pieces. Peel and finely mince the garlic cloves.
Heat a large skillet over medium heat. Add the olive oil and the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and golden, about 5–7 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to let it burn.
Stir the leeks into the skillet with the bacon and garlic. Cook for 5–6 minutes, stirring frequently, until the leeks are softened and slightly caramelized.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the leek and bacon mixture. Let simmer for 2–3 minutes to slightly thicken the sauce.
Add the grated Parmesan cheese and stir until melted and fully incorporated. Season with salt and freshly ground black pepper, adjusting to taste.
Toss the cooked pasta into the skillet with the sauce, stirring to coat evenly. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve the pasta hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 380 mg | 8% | |
*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.
