Cheesy Leek Bacon Pasta Recipes

CHEESY BACON AND LEEK PASTA BAKE

Steps:

• Preheat oven to 375°F. Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid. Return pasta to pot. Add tomatoes; toss gently to combine.
• Meanwhile, in a 10-inch nonstick skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. (If desired, set aside 2 Tbsp. bacon for topping.) Add leeks to reserved drippings; cook 3 minutes or until tender, stirring occasionally. Stir bacon and leeks into pasta mixture in the pot. Transfer mixture to a 2- to 2 1/2-qt. au gratin or baking dish.
• Add reserved pasta water to skillet, scraping up any crusty brown bits. Boil gently, uncovered, 5 minutes or until reduced by half. Add cream. Boil gently, uncovered, 5 minutes more or until slightly thickened, stirring occasionally. Remove from heat. Stir in 1 1/4 cups of the cheese until melted. Season to taste with salt and pepper. Pour cheese mixture over pasta mixture.
• Bake, covered, 30 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. If using, top with reserved 2 Tbsp. bacon.Let stand 5 minutes before serving.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

CHEESY BACON AND LEEK TOAST

Steps:

• Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
• Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
• Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. Toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

EASY PASTA BAKE WITH LEEK AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
• Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
• Bake in the preheated oven until lightly browned, about 10 minutes.

CHEESY BACON PASTA BAKE WITH BROCCOLI CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.
• Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.
• Bake in the preheated oven for 15 minutes. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

CHEESY PASTA, LEEK AND BACON BAKE

Steps:

• Cook the pasta in boiling water until al-dente and drain.
• Meanwhile saute the leeks, bacon and mushrooms in a pan until soft and cooked. Put to one side. Preheat the oven to 400°F.
• Melt the butter in a pan and add the garlic clove taking care not to let it.
• start to burn. Add the flour bit by bit to create a roux (paste).
• Bit by bit add the milk stirring all the time (you might want to change to a whisk) until you have a smooth white sauce. Add 3/4 of the grated cheese and the mustard and stir until melted.
• Stir the leek mixture and the cooked pasta into the cheese sauce and season with salt and pepper to taste.
• Pour into a baking dish, top with the remaining cheese and sliced tomatoes and spinkle with herbs.
• Bake in the oven for 20-30 mintues until hot and bubbling.

PASTA WITH LEEK & BACON

Steps:

• Cut bacon into 1cm cubes.
• Trim the leeks and cut in half length ways, rinsing any dirt out from beneath the layers. Cut the halves into thin strips length ways.
• Melt butter in frying pan and saute the bacon and leeks for about 5 - 6 minutes.
• Add cream, mix well and simmer for 2 - 3 minutes.
• Meanwhile, cook the pasta according to packet instructions, then drain.
• Add the bacon and leek mixture to the hot pasta and season well.
• Mix together and serve immediately. Top with Parmesan.