Bacon and leek pasta is the midweek British supper when you want creamy pasta with proper butcher back bacon. Crisp Unsmoked Back Bacon 454g, soften leeks in the bacon fat, then toss through pasta with cream and black pepper. Shop Bacon and Back Bacon for rasher packs that fry clean without swimming in water.
Ingredients
- 200g unsmoked (or smoked) back bacon, chopped
- 2 leeks, washed and sliced; 1 garlic clove, crushed
- 300g dried pasta (penne, tagliatelle or fusilli)
- 150ml double cream; 50ml pasta water
- 40g grated Parmesan or cheddar; salt and lots of black pepper
- 1 tbsp oil or a knob of butter; parsley to finish
Method
- Boil the pasta in salted water until al dente; reserve a mug of pasta water before draining.
- Fry the bacon in a little oil until golden and crisp at the edges. Tip in leeks and garlic; cook until silky.
- Lower the heat, stir in cream and a splash of pasta water, then season with black pepper.
- Toss through the drained pasta with cheese until glossy. Loosen with more pasta water if needed.
- Serve straight away with extra cheese and parsley — proper bacon and leek pasta, no watery supermarket bacon.
Prefer a smoky note? Smoked Back Bacon 454g works the same way. Bulk frying? Butty Back Bacon 2kg covers a few family nights. Browse Breakfast Meats.