Hit enter to search or ESC to close

Bookmark Recipe

Pasta with Bacon and Leeks

This speedy pasta dish makes the perfect midweek meal. The leeks add a slightly sweet flavour and pair up really well with the bacon.

4 people
20 min
Nutrition per serving
  • kcal
    680 kcal
  • protein
    19g
  • carbs
    64g

Ingredients

    • 200g smoked bacon, chopped
    • 300g tagliatelle
    • 1 tablesp. rapeseed or olive oil
    • 2 leeks, cut in half horizontally, then cut in half lengthways, washed and cut in thin strips
    • 2 garlic cloves, peeled and chopped
    • 200mls cream
    • Freshly ground black pepper
    • Handful of basil leaves, roughly torn

Main

    • 200g smoked bacon, chopped
    • 300g tagliatelle
    • 1 tablesp. rapeseed or olive oil
    • 2 leeks, cut in half horizontally, then cut in half lengthways, washed and cut in thin strips
    • 2 garlic cloves, peeled and chopped
    • 200mls cream
    • Freshly ground black pepper
    • Handful of basil leaves, roughly torn

Method

Copy Text

To cook the pasta: In a large saucepan of boiling salted water cook the pasta as per packet instructions. Drain through a colander or sieve reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan.

To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another 3-4 minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly.

Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

To cook the pasta: In a large saucepan of boiling salted water cook the pasta as per packet instructions. Drain through a colander or sieve reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan.

To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another 3-4 minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly.

Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce.

Serving Suggestions

Divide between four serving bowls and sprinkle over the basil leaves. Serve with a green salad.

Pasta with Bacon and Leeks