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Spaghetti with leeks, bacon, and cream
Spaghetti tossed with leeks softened in browned bacon, cooking cream, and Parmesan. A simple dinner ready in 25 minutes that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Italian
Spaghetti with leeks and bacon is a simple dinner made with just a few ingredients: sliced leeks are cooked in browned bacon until soft, then finished with cream and tossed with pasta and Parmesan. The leeks give the sauce a mild, slightly sweet flavor.
Ingredients
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Instructions
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Pasta
10 minCook the spaghetti in salted water according to the package directions, reserving a little of the pasta cooking water.
Bacon and leeks
10 minDice the bacon and fry until golden brown. Add the thinly sliced leeks (white and light green parts) and cook for 6–8 minutes, until softened.
Sauce
3 minPour in the cream and simmer for 2 minutes. Stir in the Parmesan, season with pepper, and add salt to taste.
Combine
Add the drained spaghetti and toss to combine, thinning the sauce with the reserved pasta cooking water as needed.
Tip: Before slicing, cut the leeks lengthwise and rinse between the layers to remove any sand.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 670 kcal
- Protein
- 24 g
- Carbohydrates
- 88 g
- of which sugars
- 7.8 g
- Fat
- 24 g
- of which saturates
- 10 g
- Fiber
- 4.6 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Špagety s pórom, slaninou a smotanou
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