This bacon leek pasta is one of those easy pasta recipes that you’ll keep coming back to.

It’s a perfect weeknight dinner, comes together in less than 30 minutes, and proves that leeks belong in more than just soup!

Why you’ll love this bacon and leek pasta

It’s incredibly flavorful. Between the smoky flavor you get from the bacon, the mild onion flavor from the leeks, and the creaminess from the parmesan cheese… you’ll be in heaven.

Proves that leeks belong in more than just soup. Listen, potato leek soup is one of my favorite dishes… but I’m so sick of hearing that it’s the only dish that leeks belong in! This leek and bacon pasta proves there are more ways to use leeks.

A delicious pasta dish in under 30 minutes. Quick, easy, and delicious. What more could you want?

Ingredients

To make this bacon leek pasta, you’ll need:

• Bacon – Crispy bacon is best!! You can use whatever type of bacon you like (even turkey bacon).
• Leeks – It wouldn’t be a leek and bacon pasta dish without leeks!
• Pasta – Use whatever type of pasta you have.
• Garlic – Freshly minced garlic is best!
• Chicken broth – Adds more flavor to your bacon leek pasta.
• Heavy cream – Helps to make a creamy sauce for your leek and bacon pasta.
• Parmesan cheese – Adds flavor (and gives your bacon leek pasta a thicke
• Salt and pepper – Season to taste!

You can also add some green onions or red pepper flakes to your leek and bacon pasta.

How to prep your leeks

Leeks are notoriously filled with dirt. The reason for this?

The majority of a leek is hidden in soil which causes dirt to get piled up within those tight layers. Here’s how I like to clean and prep my leeks:

1. Trim the leaves. You’ll notice that the leek goes from white to a dark green color. Simply cut off the dark green portion and either discard them or use them in a soup stock.
2. Remove the roots. Only slice off a bit of the root as you want most of the white part (as well as the pale green parts) of the leek for cooking.
3. Slice the leeks in half lengthwise. Fairly straightforward – slice the leeks lengthwise and then give them a rough chop into thick slices.
4. Rinse the sliced leeks. Place the leek slices into a colander and rinse well with water! Pat them dry and you’re ready to use the leeks!

How to make bacon and leek pasta

First and foremost, prep your leeks! Then, cook the pasta over medium high heat until al dente or according to package instructions. Reserve half a cup of pasta cooking water, then drain and set to the side.

Cook the thick cut bacon in a large skillet over medium heat until it’s cooked to your preference. Once the bacon is cooked to your liking, transfer to a paper towel lined plate (make sure you reserve a bit of the bacon fat in the skillet).

Add the leeks to the skillet and season with salt and pepper. Stir occasionally until they’ve softened, then add the garlic to the cooked leeks. Cook until fragrant (about 30 seconds) then add in the chicken broth and heavy cream and cook down for about 5 minutes.

Add the parmesan cheese, cooked pasta, bacon, and reserved pasta water. Toss until well coated (and until the cheese melts), garnish with additional parmesan cheese, and serve!

Frequently asked questions

Do I need to use leeks?

Not necessarily! Leeks have a mild onion flavor and can easily be substituted by white onions or scallions.

How should I store my bacon leek pasta?

Store in an airtight container in the fridge for up to five days.

Bacon and Leek Pasta

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If you’re after a creamy pasta dish that comes together in less than 30 minutes, this bacon and leek pasta is for you!

• Author: Kayla
• Prep Time: 5 Minutes
• Cook Time: 20 Minutes
• Total Time: 25 Minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 1 box pasta
• 8 strips of bacon
• 2 leeks
• 3/4 cup heavy cream
• 1/2 cup pasta water
• 1/2 cup chicken broth
• 1/3 cup parmesan cheese
• 6 cloves minced garlic
• 1 TSP salt and pepper

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Instructions

1. Prep your leeks! Then, cook the pasta until al dente or according to package instructions. Reserve half a cup of pasta cooking water, then drain and set to the side. 
2. Cook the thick cut bacon in a large skillet over medium heat until it’s cooked to your preference. Once the bacon is cooked to your liking, transfer to a paper towel lined plate (make sure you reserve a bit of the bacon fat in the skillet).
3. Add the leeks to the skillet and season with salt and pepper. Stir occasionally until they’ve softened, then add the garlic to the cooked leeks. Cook until fragrant (about 30 seconds) then add in the chicken broth and heavy cream and cook down for about 5 minutes. 
4. Add the parmesan cheese, cooked pasta, bacon, and reserved pasta water. Toss until well coated (and until the cheese melts), garnish with additional parmesan cheese, and serve!