Creamy bacon leek tagliatelle is the British pasta night when you want crispy back bacon, soft leeks and a silky cream sauce clinging to ribbons of pasta. Fry Unsmoked Back Bacon 454g until golden, then fold through leeks and cream. Shop Bacon and Back Bacon for butcher back bacon.
Ingredients
- 454g unsmoked back bacon, chopped
- 2 leeks, washed and sliced; 2 garlic cloves; 1 tbsp oil or knob of butter
- 200ml double cream (or crème fraîche); 50g grated Parmesan or cheddar; black pepper
- 300–350g tagliatelle; parsley to finish
Method
- Boil tagliatelle in salted water until al dente. Reserve a cup of pasta water; drain.
- Fry bacon in a little oil until crisp; scoop out and set aside. Soften leeks in the bacon fat 6–8 minutes; add garlic for 1 minute.
- Stir in cream and most of the cheese; loosen with pasta water. Return bacon; season with black pepper.
- Toss through tagliatelle; finish with parsley and remaining cheese.
- Serve creamy bacon leek tagliatelle — proper British midweek pasta.
Prefer a smoky note? Smoked Back Bacon 454g works the same way. Browse Breakfast Meats for more bacon packs.