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Bacon and leek pasta is comfort food with a little edge. It’s creamy, smoky, and full of flavor. Crisp bacon and tender leeks create a savory base, while Gruyere melts into a tangy sauce that clings to pasta. A splash of dry white wine keeps the sauce light and velvety, so it feels indulgent without being heavy.

A pasta bowl filled with bacon and leek pasta.
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If you’re in the mood for more pasta with a twist, try our creamy Pistachio Sauce Pasta.

Here’s Why This Bacon and Leek Pasta Recipe Works

Creamy, not heavy: Sour cream makes the sauce rich and tangy, while Dijon adds just enough sharpness to balance it out.

Leeks for flavor: Milder than onions, they soften into the sauce and pair perfectly with smoky bacon.

Cheese flexibility: Gruyere is classic, but Fontina, Gouda, or Jarlsberg melt in just as well.

Foolproof texture: Tips for using yogurt or low-fat sour cream ensure a smooth sauce that won’t split or turn grainy.

A leek being sliced in half next to a whole leek.
sliced leeks in a bowl of water.

If you want more leek recipes, check out our potato leek soup, einkorn pasta bake, or our leek and goat cheese quiche.

Recipe Tips

Season the pasta water: Use about 1 tablespoon of salt for every 3 quarts. This is your only chance to season the pasta itself.

Wash leeks thoroughly: Slice, soak, and swish them in water to remove the grit that hides between the layers.

Deglaze the pan: A splash of white wine or broth lifts the bacon fond and adds just the right acidity to the sauce.

Loosen the sauce gradually: Add liquid a little at a time until the pasta is coated just the way you like it.

Stick with full-fat dairy: If you’re using Greek yogurt or reduced-fat sour cream, whisk in a little cornstarch first to keep the sauce smooth.

Want something to mop up the sauce? My Dutch Oven Bread is crusty on the outside, soft inside, and perfect alongside pasta.

A skillet with a spoon stirring pasta with bacon and leeks.

For a spicier twist, try my Rasta Pasta with jerk seasoning and plenty of creamy sauce.

Creamy penne pasta with bacon, leeks, and white sauce on a fork.

Leek and Bacon Pasta

This bacon and leek pasta walks the line between cozy and complex. It’s creamy but not heavy, smoky but balanced, with a punchy sauce that actually tastes like something. Exactly what a weeknight pasta should be.

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Creamy penne pasta with bacon, leeks, and white sauce on a fork.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
4.89 from 9 votes

Leek and Bacon Pasta

By Dahn Boquist
The combination of leeks, bacon, sour cream and cheese makes for a delicious and creamy pasta sauce that is comforting and flavorful.
Make sure you rinse the leeks well since they can contain grit (see notes).

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • 12 ounces dry penne pasta
  • 8 to 10 slices thick-cut bacon, chopped
  • 2 leeks, sliced and rinsed clean**
  • 4 garlic cloves, minced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • 1 cup dry white wine
  • ¾ cup sour cream
  • ½ cup grated Gruyere cheese
  • 2 tablespoons Dijon mustard
  • ¼ cup grated Parmigiano-Reggiano cheese

Instructions 

  • Cook the pasta according to package directions and save about 1 cup of pasta water before you drain the water. Make sure you salt the pasta water liberally (use 1 tablespoon of salt for every 3 quarts of water).
  • Saute the bacon in a large skillet over medium heat until lightly browned, about 6-8 minutes. Pour off the bacon fat then add the leeks and cook for about 5 to 8 minutes until tender.
  • Add the garlic, red pepper flakes, and salt. Cook for 1 minute until the garlic is fragrant.
  • Add the wine and cook for 3 minutes to burn off the alcohol.
  • Reduce the heat and stir in the sour cream, cheese, and dijon mustard. Stir until the cheese melts.
  • Stir the pasta into the sauce until well coated. Add 1/4 cup to 1 cup of pasta water until you have the consistency you like. Check the seasoning and add salt if necessary.
  • Serve with freshly grated Parmigiano-Reggiano.

Notes

Salt the pasta water: Don’t skip this step. Unsalted pasta will taste flat, even in a flavorful sauce. Use plenty of salt so the pasta itself is seasoned.
Clean leeks thoroughly: Leeks often hide dirt between layers. Trim the root and dark green tops, slice in half lengthwise, cut into thin half-moons, then soak in a bowl of water. Swish to loosen grit, then drain in a colander.
Wine substitute: If you prefer not to cook with wine, use chicken broth instead.
Cheese swaps: Gruyere melts beautifully, but Jarlsberg, Fontina, Gouda, or Edam are excellent substitutes.
Sour cream or yogurt tips: If using Greek yogurt or reduced-fat sour cream, whisk in 1 ½ teaspoons of cornstarch first to prevent curdling and keep the sauce smooth.

Nutrition

Serving: 1 serving, Calories: 344kcal, Carbohydrates: 25g, Protein: 15g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Cholesterol: 50mg, Sodium: 704mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was originally published on July 11, 2014.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.89 from 9 votes (8 ratings without comment)

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10 Comments

  1. John / Kitchen Riffs says:

    This looks wonderful! Love bacon with anything creamy, and I’ll never, ever turn down leeks. Or pasta, for that matter. 🙂 Good stuff — thanks.

    Reply
    1. Dahn Boquist says:

      Thanks John.

      Reply
  2. Kate says:

    A lovely post, Dahn. Loved the flavors withing this awesome dish! I just used low fat yogurt instead of sour cream. Best of luck with riding. Hang in there, and you’ll become a pro soon!

    Reply
    1. Dahn says:

      Thanks Kate, I bet this was delicious with yogurt

      Reply
  3. Carol at Wild Goose Tea says:

    Wow, sending you good vibes on the bicycle. Its been awhile since I have been on a bike myself. I do live in a small town that has a leash law, but I still found myself getting chased by dogs. Too unnerving. And I like dogs—just not chasing me when I am on a bike. I love pasta. Of course anything with bacon is good. I don’t allow myself to eat it anymore, except in bits like this wonderful recipe. So I really really do savor those bits!

    Reply
    1. Dahn says:

      Thank you so much for the kind words and good vibes Carol. I don’t care for dogs chasing me on the bike either and have been wondering if I should carry some pepper spray. I hope you enjoy the recipe.

      Reply
  4. Cora says:

    5 stars
    This looks very good! 🙂

    Reply
    1. Dahn says:

      thanks Cora 🙂

      Reply
  5. cheri says:

    What a lovely pasta dish, this is such a nice combination! Good luck on your riding, sounds like you are coming along quite well.

    Reply
    1. Dahn says:

      Thank you Cheri, I am really enjoying the bicycle

      Reply