Whip up something quick and tasty tonight — this bacon leek pasta is an easy-to-make dish where smoky bacon meets mild, sweet leeks and flavorful shiitake mushrooms. It’s comfort food at its best and ready in just 25 minutes!

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This bacon leek pasta is downright delicious! Imagine the tastiest bits of smoky bacon, slightly sweet leeks, and hearty shiitake mushrooms, all tossed together in a creamy, dreamy sauce. Sounds pretty good, right?
Well, it's even better than it sounds. It's a pasta dish that's perfect for those regular weekday dinners but can also step it up a notch when you've got friends over.
Why you’ll love this bacon leek pasta
- Made to impress yet super easy — This dish can swing from a weeknight family dinner to impressing guests at your next gathering. The ingredients come together to create a gourmet meal that's surprisingly simple to pull together.
- An absolute flavor powerhouse — This pasta dish is a real treat for your taste buds. It brings together the smokiness of bacon, sweetness of leeks, earthiness of mushrooms, and creaminess of the cheese – it's a hearty, tasty dish.
- Comfort food, elevated — It's your beloved creamy pasta with a twist. This dish offers the comfort of pasta but with a sophisticated and delicious spin, making it great for a typical dinner or when you have guests over.
What goes into this leek pasta recipe
Olive oil — You'll want to use a high-quality extra virgin olive oil here for the best flavor. If using a non-stick pan, you can skip the oil.
Bacon rashers — The salty, smoky flavor of bacon is a cornerstone of this dish. Try to find thick-cut bacon if possible, as it will stand up better to the robust flavors of the other ingredients.
Leeks — Leeks provide a sweet, mild onion flavor that works beautifully with the creamy, smoky elements of the dish.
Be sure to wash your leeks thoroughly, as they can often harbor dirt in their layers.
Mushrooms — Shiitake mushrooms are just perfect here thanks to their deep umami flavor and meaty texture. They complement the bacon wonderfully and hold up well under sautéing.
However, you can use other types of mushrooms such as cremini, portobello, or button mushrooms.
Cream cheese — I used Philadelphia with chives for more flavor but any kind of plain or herbed cream cheese works in this recipe.
Chives — Chives bring a delicate oniony flavor and a pop of bright green color to the dish. If you don’t have them, you could use the green parts of green onions.
How to make leek and bacon pasta
Bring a large pot of water to a boil and salt it. Cook the pasta until it's al dente according to the package instructions. Once it's cooked, drain and set it aside, but keep two cups of the pasta water for later.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the roughly chopped bacon rashers to the skillet and cook until they're crispy. Remove the bacon with a slotted spoon, and set it aside.
Add the chopped leeks to the skillet with the bacon fat and saute for 2-3 minutes, stirring often.
Stir in the mushrooms and cook for another 2-3 minutes or until they’re softened and lightly browned.
Lower the heat, add a splash of the reserved pasta water, then stir in the cream cheese until it melts and forms a creamy sauce. Add more pasta water as needed to thin it out.
Transfer the cooked pasta and bacon to the skillet, tossing everything together so that the pasta is well coated in the creamy sauce. Stir in the chives and season with salt and freshly ground black pepper to taste.
Serve immediately with some extra freshly chopped chives on top if you like.
Leftovers and storage
- Leftovers will keep well for up to 3 to 4 days in an airtight container in the fridge.
- To warm up this pasta, you can use either the stovetop or microwave. If using the stove, add a splash of milk or broth to help the sauce regain its creaminess as it heats. For the microwave, heat in 30-second intervals, stirring between each until it's warmed through.
- This pasta freezes quite well! Cool completely, then store in a freezer-safe container or bag. It will keep well in the freezer for up to 2 months. When you're ready to enjoy it, let it thaw overnight in the fridge, then follow the reheating instructions above.
Recipe notes and tips
- You can use pancetta or prosciutto instead of bacon for a different type of flavor and texture.
- Use any type of short pasta for this dish, not just rigatoni. Penne, fusilli, or farfalle would work well too.
- Cook the bacon until it's as crispy as you like it. Keep in mind that it will soften a bit when mixed with the other ingredients.
- Remember to taste and adjust the seasoning at the end. The bacon and cheese will add some saltiness, so you might not need much additional salt.
- Feel free to add more veggies if you like – spinach, peas, or bell peppers would all be delicious
If you liked this bacon leek pasta, you might also like some of my other quick and easy pasta recipes:
- Chicken Broccoli Pasta
- Butter Chicken Pasta
- Harissa Chicken Pasta
- Creamy Tuna Pasta Bake
- Chicken Tomato Pasta
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Bacon Leek Pasta
Whip up something quick and tasty tonight — this bacon leek pasta is an easy-to-make dish where smoky bacon meets mild, sweet leeks and flavorful shiitake mushrooms. It’s comfort food at its best and ready in just 25 minutes!
Ingredients
- 8.8 oz (250 g) rigatoni or another short pasta
- 1 tablespoon olive oil
- ½ lb (250 g) bacon rashers, roughly chopped
- 2 medium or 1 large leek, white and lightly green parts only, chopped
- 10.5 oz (300 g) shiitake mushrooms, roughly chopped
- ¾ cup (180 g) cream cheese
- A handful chives, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt it. Cook the pasta until it's al dente according to the package instructions. Once it's cooked, drain and set it aside, but keep two cups of the pasta water for later.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the roughly chopped bacon rashers to the skillet and cook until they're crispy. Remove the bacon with a slotted spoon, and set it aside.
- Add the chopped leeks to the skillet with the bacon fat and saute for 2-3 minutes, stirring often.
- Stir in the mushrooms and cook for another 2-3 minutes or until they’re softened and lightly browned.
- Lower the heat, add a splash of the reserved pasta water, then stir in the cream cheese until it melts and forms a creamy sauce. Add more pasta water as needed to thin it out.
- Transfer the cooked pasta and bacon to the skillet, tossing everything together so that the pasta is well coated in the creamy sauce. Stir in the chives and season with salt and freshly ground black pepper to taste.
- Serve immediately with some extra freshly chopped chives on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 514Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 88mgSodium: 921mgCarbohydrates: 40gFiber: 4gSugar: 5gProtein: 28g
Nutritional information is an estimate provided by an online nutrition calculator.
Johanna Hurmerinta says
Terrific!