If you’re looking for a pasta dish that feels like a warm hug on a plate, then this Bacon and Leek Pasta Recipe is about to become your next favorite. Creamy, smoky, and bursting with the subtle sweetness of leeks, this recipe combines humble ingredients into a dish that’s simple yet absolutely satisfying. Whether you’re cooking for a weeknight dinner or impressing friends, the balance of crispy bacon and tender leeks tossed with Parmesan cheese makes every bite unforgettable.
Ingredients You’ll Need
This Bacon and Leek Pasta Recipe relies on a short list of straightforward ingredients, each chosen for its ability to bring out bold flavors and inviting textures. You’ll find that every element plays an essential role, from the comforting crispiness of bacon to the gentle aroma and softness that leeks add to the dish.
- Leeks: Use small to medium-sized bulbs and make sure to clean them thoroughly to remove all grit for the freshest flavor.
- Spaghetti: Classic spaghetti works perfectly here, cooking up al dente to provide the ideal pasta base.
- Bacon: Choose thick-cut bacon for a meatier chew and richer flavor that crisps beautifully.
- Garlic: Just one clove, minced finely, offers a subtle punch without overpowering the delicacy of the leeks.
- Chicken broth: Adds depth and moisture without heaviness—better than water for a more developed sauce.
- Parmesan cheese: Freshly grated for creamy, savory richness that melts perfectly into the warm pasta.
- Pepper: Ground to taste for just a hint of spice that wakes up the whole dish.
How to Make Bacon and Leek Pasta Recipe
Step 1: Prepare and Clean the Leeks
Start by trimming off the tough dark green parts of the leeks, keeping the tender bulbs. Slice the bulbs into thin rings, then add them to a colander. This step is important because leeks tend to trap dirt inside their layers—use your hands to work out any hidden grit by thoroughly rinsing them under cold water so your pasta stays clean and fresh.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook it al dente according to the package instructions. This will ensure the pasta holds up nicely when mixed with the sauce later. Remember to reserve about ¼ cup of the hot pasta water before draining—it’s key for bringing everything together.
Step 3: Crisp the Bacon
Cut the bacon into small pieces, preferably using kitchen shears for easy handling. Place the bacon in a skillet over medium-high heat and cook until crispy and golden brown. Once done, transfer the bacon to a paper towel-lined plate to drain off excess fat, but don’t discard the flavorful bacon fat still left in the pan.
Step 4: Sauté the Leeks
Reduce the skillet heat to medium and add the sliced leeks to the remaining bacon fat. Cook them gently for about 3 to 4 minutes, stirring occasionally, until they soften a little. A touch of browning is actually great here—it adds complexity and a subtle sweetness that brings depth to the dish.
Step 5: Add Garlic
Toss in the minced garlic and stir it for about 30 seconds, just long enough to release its fragrant aroma without letting it burn. This step builds a foundation of flavor that complements both the bacon and leeks perfectly.
Step 6: Pour in the Chicken Broth
Add the chicken broth to the skillet, stirring to deglaze the pan and loosely scrape up any browned bits stuck at the bottom. Let the broth reduce by half, which intensifies the flavor and creates a flavorful base for the pasta sauce.
Step 7: Combine and Toss
Turn off the heat and add the reserved pasta water, freshly grated Parmesan, and crispy bacon back into the skillet. Quickly toss everything together, then add the drained spaghetti. Keep tossing the pasta in the skillet until the Parmesan melts and the sauce thickens slightly, coating every strand in a silky, cheesy embrace. That’s your cue to plate and prepare for a taste sensation.
How to Serve Bacon and Leek Pasta Recipe
Garnishes
Sprinkle some extra freshly grated Parmesan cheese and a few twists of black pepper before serving. A light scattering of chopped fresh parsley or chives adds a pop of color and freshness that brightens the dish beautifully, making it even more inviting.
Side Dishes
This pasta shines as the star of the meal, so keep sides simple to balance the richness. A crisp green salad with a lemon vinaigrette or roasted seasonal vegetables complement the dish without overwhelming the flavors.
Creative Ways to Present
For a rustic look, serve the pasta in warm bowls, topped with extra bacon bits artistically arranged on top. Or try plating the pasta in neat nests and garnishing with microgreens and freshly cracked pepper for an elegant dinner party vibe that feels both cozy and sophisticated.
Make Ahead and Storage
Storing Leftovers
Leftover Bacon and Leek Pasta Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an excellent next-day lunch or dinner option.
Freezing
While it’s possible to freeze this dish, the texture of the leeks and pasta might change slightly. If you do freeze leftovers, use a freezer-safe container and consume within a month for the best results. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving if possible, as careful reheating preserves the creaminess and texture of the dish.
FAQs
Can I use a different type of pasta for this Bacon and Leek Pasta Recipe?
Absolutely! While spaghetti is classic here, feel free to try fettuccine, linguine, or even penne. Just adjust the cooking time accordingly to maintain that perfect al dente bite.
Is it necessary to use chicken broth in the recipe?
Chicken broth adds wonderful depth, but if you prefer a vegetarian or lighter option, vegetable broth or even water with a pinch of salt can work. Just note that the flavor might be a bit milder.
Can I make this Bacon and Leek Pasta Recipe dairy-free?
Yes, simply swap out the Parmesan cheese for a dairy-free alternative or nutritional yeast. The dish will still be tasty, but the cheesy richness will be slightly different.
How do I clean leeks thoroughly without losing too much of their delicate texture?
Slice the leeks and place them in a bowl of cold water, using your hands to gently separate the layers and release trapped dirt. Lift the leeks out carefully with a slotted spoon or your hands to avoid transferring grit back into the dish.
Can I add other vegetables or proteins to the Bacon and Leek Pasta Recipe?
Definitely! Spinach, mushrooms, or peas make excellent additions. Grilled chicken or shrimp can also be tossed in at the end for a heartier meal.
Final Thoughts
This Bacon and Leek Pasta Recipe is a celebration of simple ingredients coming together in perfect harmony. Whether you’re a beginner or a seasoned home cook, its approachable technique and irresistible flavors guarantee a crowd-pleaser every single time. Give it a try, and I promise it’ll quickly become one of your go-to dinner favorites.
Print
Bacon and Leek Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This easy and flavorful Bacon and Leek Pasta combines crispy bacon, tender leeks, and a creamy parmesan sauce to create a comforting dish that’s ready in just 30 minutes. Perfect for a quick weeknight dinner, this pasta recipe balances savory bacon with the mild sweetness of leeks, enhanced by garlic and chicken broth for depth of flavor.
Ingredients
Vegetables
- 2 small-to-medium leeks, chopped
- 1 clove garlic, minced
Meat
- 6 strips bacon, cut into small pieces
Pasta & Dairy
- 8 ounces uncooked spaghetti
- 1/2 cup freshly grated parmesan cheese
Liquids & Seasoning
- 1/2 cup chicken broth
- Pepper, to taste
Instructions
- Prepare the leeks: Discard the dark green tops of the leeks and retain the bulb parts. Slice the bulbs into rings. Place the sliced leeks in a colander and rinse thoroughly using your hands to remove any hidden dirt.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/4 cup of the pasta cooking water before draining.
- Cook the bacon: While the pasta cooks, cut bacon into small pieces using kitchen shears for ease. In a skillet over medium-high heat, cook the bacon pieces until crispy. Remove the bacon and place on paper towels to drain, leaving the rendered bacon fat in the skillet.
- Sauté the leeks: Reduce the heat to medium and add the rinsed leeks to the skillet. Cook for 3-4 minutes until softened and lightly browned for extra flavor.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant but not burnt.
- Deglaze and simmer: Pour in the chicken broth and cook for a few minutes until the liquid has reduced by half. Scrape the bottom of the pan to lift any flavorful browned bits.
- Combine and finish: Add the reserved pasta water, parmesan cheese, and cooked bacon back into the skillet. Turn off the heat and add the drained cooked spaghetti. Toss everything together gently until the cheese melts and the sauce thickens, coating the pasta evenly. Season with pepper to taste and serve immediately.
Notes
- Make sure to rinse the leeks thoroughly to avoid any grit in the dish.
- Reserving pasta water is key to achieving the perfect sauce consistency.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- For a vegetarian version, omit bacon and use smoked paprika or mushrooms for a smoky taste.
- Use freshly grated parmesan for best melting and flavor impact.
