Bacon Leek Pasta
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Bacon Leek Pasta – crispy bacon, sweet leeks, and a creamy Parmesan sauce all tangled up in 30-minute comfort. This is how you win dinner.
Dinner Started with a Lonely Leek…
There’s something magical that happens when bacon hits a hot pan, my husband and doodles come wandering into the kitchen like cartoon characters following the smell. And if there are leeks involved? Even better. This dish was born out of one of those “what’s left in the fridge?” moments, and somehow, it became one of our weeknight staples.
I love this pasta because it tastes way fancier than it is. The leeks melt down into the cream, the bacon gives you that smoky, salty bite, and the Parmesan pulls the whole thing together like a cozy hug in a bowl. It’s indulgent, yes, but still simple, nothing fussy here. Just pantry staples, real flavor, and dinner on the table before your wine’s even warmed up.
Why You’ll Love This Bacon Leek Pasta
- Bacon. Cream. Pasta. Enough said?
- Comes together in 30 minutes, but feels like you actually tried.
- Sweet leeks + salty bacon = unexpectedly perfect match.
- Easy to customize, swap the pasta, lighten the cream, skip the bacon (but…why?).
- Leftovers? Even better the next day with a fried egg on top.
Before You Start: Tips & Ingredients
- Bacon: Go for thick-cut bacon if you can, it holds up beautifully and gives those chewy, crispy bites. Pancetta works too, and turkey bacon if you’re keeping it light (but let’s be honest, the bacon’s the point here).
- Leeks: These mellow beauties bring a sweet, subtle onion flavor that balances all that smoky richness. Slice them thin and clean them well, they love hiding dirt in every layer. Can’t find leeks? Go for shallots or green onions in a pinch.
- Pasta: I love rigatoni here, the ridges catch every drop of that creamy sauce, but penne, farfalle, or even spaghetti will get the job done.
- Heavy Cream: This is what makes the sauce rich and silky. You can use half-and-half if you’re trying to behave, but it won’t be quite as lush.
- Parmesan: Please, no pre-grated stuff, it doesn’t melt right. Use the good stuff and grate it yourself. Pecorino works if you want a sharper, saltier bite.
- Salt & Pepper: Season at every stage, especially the leeks. Don’t let bland sneak in the back door.
- Pasta Water: Save at least 1 cup before draining. That starchy gold is what brings the sauce together, don’t skip it.
- Prep Ahead: The sauce comes together fast, so get everything chopped and measured before you start cooking. Once the bacon hits the pan, it’s game on.
Start by cooking your pasta according to the package instructions. Make sure you salt the water generously. Before draining, don’t forget to save a cup of that starchy pasta water.
While the pasta’s cooking, grab your skillet and toss in the bacon pieces. Cook it over medium-high heat until it’s crispy and golden. Keep an eye on it—you want it perfectly crispy but not burnt. Once it’s done, transfer it to a plate lined with paper towels to soak up the grease, but don’t toss all the fat.
Turn the heat down to medium and throw the leeks into the skillet with the reserved bacon fat. Season them with a little salt and pepper and stir them around until they soften up and smell amazing.
Once the leeks are soft, pour in the heavy cream. Let it simmer for a couple of minutes so it thickens slightly. The goal here is a creamy, rich sauce that’s not too heavy—it should coat the pasta beautifully without feeling gloopy.
Add your cooked pasta, crispy bacon, grated Parmesan, and about half a cup of that reserved pasta water to the skillet. Toss everything together until the pasta is well coated in the sauce. If it looks a little dry, add more pasta water a splash at a time until it’s just right. Remember, the pasta will soak up some of the sauce as it cools, so don’t be shy with the liquid.
Taste and adjust the seasoning with more salt and pepper if needed. Plate it up, sprinkle with some fresh parsley if you’ve got it, and serve it warm.
How To Serve
This Bacon Leek Pasta is rich and creamy, so I like to pair it with fresh, light sides to balance the meal. Here are a few ideas to round out your dinner:
Easy Garlic Bread
Caesar Salad Recipe
Easy Focaccia
Brussels Sprouts Salad
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Rigatoni is great because it hugs the sauce, but penne, spaghetti, or even short cut fusilli all work just fine. Use what you’ve got.
I can’t find leeks, what else can I use?
Shallots or green onions are your best bet. Regular onions will do in a pinch, just cook them down gently so they don’t overpower the dish.
Can I make this vegetarian?
Sure, ditch the bacon and sauté the leeks in butter or olive oil. Add mushrooms or sun-dried tomatoes for some extra oomph.
Can I use milk instead of cream?
You can, but the sauce will be thinner and not as silky. Half-and-half is a better middle ground, or add a little cream cheese if you’re using milk to help thicken it up.
Can I make it ahead?
Yes, but pasta always tastes best fresh. If you’re making it ahead, keep the sauce and pasta separate until just before serving. A splash of pasta water when reheating brings it back to life.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended, cream sauces don’t freeze well and can split when reheated.
- Reheating: Warm gently on the stovetop over low heat or in the microwave. Add a splash of cream, milk, or pasta water to loosen up the sauce if it’s thickened.
More Incredible Pasta Recipes
- Creamy Sun Dried Tomato Gnocchi
- Garlic and Parsley Butter Chicken with Gnocchi
- One Pot Chicken Florentine Gnocchi
- Chicken And Gnocchi Dumpling Soup
- One Skillet Ham And Cheese Gnocchi
- Pasta Alla Gricia
- Creamy Parmesan Orzo with Chicken and Asparagus
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Bacon Leek Pasta
Video
Ingredients
- 12 ounce rigatoni (uncooked, or pasta of your choice)
- 6 slices bacon (sliced into bite-sized pieces)
- 2 large leeks (cleaned and sliced thin)
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¾ cup heavy cream (35%+)
- ½ cup parmesan cheese (grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta according to package instructions. Reserve a cup of pasta water. Drain and set aside.
- Cook the bacon in a large skillet over medium-high heat until it's cooked to your preference. Remove the bacon from the skillet and transfer to a paper towel-line plate to soak up the fat. Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Reduce the heat to medium and add the leaks to the skillet. Season with salt and ¼ teaspoon pepper and stir occasionally until they soften; about 3 minutes. Pour in the heavy cream and cook down for about 2 minutes or until slightly thickened.
- Add the cooked pasta, Parmesan cheese, bacon, ½ cup of the pasta water, and remaining pepper to the skillet. Toss everything until the pasta is well coated. If the pasta starts getting too dry, keep in mind it will soak up that sauce as it start to cool a bit, add the remaining ½ cup of pasta water, or as much as needed.
- Garnish with some fresh parsley and serve while warm.
Equipment
Notes
- Cook the pasta al dente to keep it from getting mushy when tossed with the sauce.
- Save at least 1 cup of pasta water, it’s essential for loosening the sauce and keeping it silky.
- Clean leeks thoroughly, they hide grit in every layer.
- Use freshly grated Parmesan for the best flavor and a smooth, creamy sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
