Leek and Bacon Pasta

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

4.89 from 9 votes

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).

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: American

Keyword: leek and bacon pasta, pasta with leek and bacon, pasta with leeks

Servings: servings

Author: Dahn Boquist

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.

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