Creamy Leek and Bacon Pasta
A weeknight favorite
Some days, you just want to put something delicious and satisfying on the table without spending hours in the kitchen.
That is exactly when this Creamy Leek and Bacon Pasta comes in handy. It is simple, quick to make, and has the kind of familiar flavor that always hits the spot. It reminds us a little of spaghetti carbonara, but with a twist.
Instead of pancetta, we use smoked bacon, and we swap Pecorino Romano for Parmesan cheese. We also add plenty of leeks, giving you not only a flavorful pasta but a generous serving of vegetables as well.
Creamy without cream
What makes this pasta a little different is the way the sauce comes together. Many pasta dishes get their creamy texture from heavy cream, but here we use beaten eggs instead. It may sound unusual, but it is a classic technique in Italian cooking.
Just think of traditional carbonara. Its creamy sauce does not come from cream, but from eggs and cheese. By gently tossing the hot pasta with the eggs and grated Parmesan, you create a silky sauce that coats every strand of spaghetti. The result is a rich, creamy texture without feeling heavy.
Serving suggestions
The combination of smoky bacon, tender leeks, and the creamy sauce makes this pasta the ultimate comfort food. Every bite is packed with flavor while still feeling surprisingly light. We like serving Leek and Bacon Pasta with a fresh salad to round out the meal. In no time, you have a complete dinner that works just as well on a busy weeknight as it does on the weekend. This is one of those pasta dishes you’ll find yourself making again and again because it is simple, flavorful, and always a success.
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Creamy Leek and Bacon Pasta
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Creamy Leek and Bacon Pasta is made with spaghetti, smoky bacon, leeks, eggs, and Parmesan cheese for a silky sauce without heavy cream. An easy weeknight dinner.
Ingredients
- 6 oz spaghetti
- 5 oz smoked bacon, diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 3 large eggs
- 2 shallots
- 2 leeks
- 2 garlic cloves
- 1/2 beef bouillon cube (o.18 oz)
- 1/2 teaspoon ground nutmeg
- Ground black pepper
Instructions
- Cook 6 oz of spaghetti until al dente, about 11 minutes.
- Meanwhile, cook 5 oz diced smoked bacon until lightly browned. Finely chop the 2 shallots and mince the 2 garlic cloves, then cook them together with the bacon.
- Slice the 2 leeks into half-moons. Add the leeks to the skillet along with just under 1/2 cup dry white wine and 1/2 crumbled beef bouillon cube. Let everything simmer gently until the spaghetti is ready.
- In a bowl, whisk together 1 whole egg and 2 egg yolks with 1/2 cup grated Parmesan cheese until smooth.
- Add the cooked spaghetti to the leek mixture and toss well. Reduce the heat to low, then stir in the egg mixture along with 1/2 teaspoon ground nutmeg and a generous amount of freshly ground black pepper. Heat briefly, then serve immediately.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
