Print

Pasta with Leeks and Bacon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Wide pasta, tender leeks, sweet cream and salty bacon come together in this easy and elegant recipe for pasta with leeks and bacon!

Ingredients

Scale
  • 6 slices bacon, cut into one inch pieces
  • 2 leeks, trimmed to just the white and pale green parts, cleaned and sliced lengthwise and crosswise
  • 1 cup heavy cream
  • 2 teaspoons chopped fresh thyme (or one teaspoon dried thyme)
  • 8 ounces pappardelle or fettuccine
  • 1 cup grated parmesan cheese
  • Salt and pepper

Instructions

  1. Cook bacon in a large skillet until done. Remove and drain on paper towels.
  2. With heat turned to medium high, sauté leeks in bacon drippings until tender, about 3 minutes. Add cream and thyme to skillet and cook until slightly thickened, about 5 minutes.
  3. Meantime, cook pasta according to package directions (make sure to salt that pasta water!). Reserve a cup of pasta water and drain.
  4. Add drained pasta, cheese and bacon to sauce in skillet and toss to coat. Add pasta water as needed to loosen the sauce (you might not need all of it). Taste and add salt and pepper as needed.
  5. Serve at once on warmed plates.

Equipment We Used to Make This Recipe

Notes

Leeks:  Leeks are a thick long veggie that is part of the onion family and are available year round in your produce section.  They have a gentler taste than regular white onions.  Leeks are famous for catching sand in dirt in their layers as they grow, so when you are ready to use them, chop off all but the light green and white part and cut them in half vertically.  Now rinse them under water to get any of that grit out.

Bacon: We love thick cut bacon for this recipe (because the more bacon the merrier!) but regular bacon works just fine as well.

Find it online: https://www.framedcooks.com/pasta-with-leeks-and-bacon/