Cheesy Leek and Bacon Linguine

This quick, cheesy leeks and bacon linguine is a family favourite. Traditionally rich, this version uses lower‑fat options to create a creamy leek sauce without the heaviness.

When I worked retail, this bacon, leek and cheese pasta was a regular weeknight dinner — simple, speedy and deeply satisfying. Creamy leeks are effortless to prepare and pair beautifully with salty bacon and sharp cheddar. Over the years I’ve adjusted the recipe to reduce calories while keeping the comforting, indulgent flavour.

Pasta dishes made with double cream and lots of cheese can be calorific, so I experimented with lighter alternatives and plant‑based creams. Some substitutions work better than others; below I explain what I recommend and what to avoid if you want the best texture and flavour without the excess fat.

Healthy Cheesy Leeks Option

If you follow Slimming World or are simply looking to slim down this dish, a few simple swaps cut calories with minimal impact on taste and texture:

• Use a low‑calorie cooking spray instead of pouring oil into the pan.
• Replace double cream and a full block of cheddar with a light Boursin, light cream cheese, or reduced‑fat cream alternatives to achieve creaminess without the same calorie load.

Other Lower‑Fat and Healthier Options

If you don’t need to strictly follow a slimming plan but still want to reduce fat intake, try these ideas:

• Choose a plant‑based double cream alternative (brands vary) that heats well without separating.
• Try 50% less fat double cream for a straightforward swap that keeps the sauce rich but lighter.
• Soy cream can work, though some find it absorbs into the pasta more quickly — adjust proportions to avoid a dry result.
• Use chicken or turkey instead of bacon if you prefer leaner protein or want to avoid processed meats.

Equipment I Use for Creamed Leeks

The tools below make this recipe easy to prepare and serve. Use what you have available; the timings remain the same.

• Large, deep frying pan for cooking bacon, leeks and mushrooms
• Sturdy spatula for stirring
• Chopping board and sharp knife for prep
• Large saucepan for boiling pasta
• Weighing scales for accurate portions
• Cheese grater, salt and pepper grinders
• Colander or slotted spoon to drain pasta

How to Cook Leeks and Bacon in a Cheese Sauce

Scroll to the Ingredients and Instructions card below for exact quantities. The method is straightforward and ideal for a weeknight meal.

1. Bring a large pot of salted water to the boil and cook your linguine according to the packet instructions until al dente.
2. Meanwhile, heat a little oil or spray in a large frying pan and fry the chopped bacon until golden and slightly crisp. You can substitute pancetta or lardons if preferred.
3. Add sliced leeks and mushrooms to the pan and sauté until softened and fragrant.
4. Pour in your chosen cream or cream alternative and warm through gently. Season with salt and freshly cracked pepper.
5. Stir in grated mature cheddar and simmer for a few minutes until the sauce thickens. Hold back a small amount of cheese for garnish if you like.
6. Drain the pasta, reserve a splash of cooking water if the sauce needs loosening, then toss the linguine through the leek and bacon sauce to combine. Serve immediately with extra cheese and a scattering of chopped herbs if desired.

With just a few simple steps you have a creamy, comforting pasta that balances flavour and lighter ingredient choices.

How to Store Bacon and Leek Pasta Sauce

Leftovers keep well for several days if stored correctly. Transfer cooled portions to an airtight, microwave‑safe container and refrigerate for up to three days. Reheat thoroughly in the microwave or on the hob until piping hot, stirring occasionally to restore creaminess.

Freezing Leek and Bacon Pasta

This dish freezes acceptably, though cream‑based sauces can change texture after freezing. If you choose to freeze, cool completely and store in a freezer‑safe container for up to three months. Thaw fully in the fridge before reheating. Reheat gently on the hob or in the microwave, and if the sauce has tightened, add a splash of milk, cream or reserved pasta water to revive the texture. Avoid reheating frozen pasta with long, thin spaghetti as the sauce may be absorbed unevenly; linguine or shorter pasta shapes tend to fare better.

How To Make Cheese, Leek and Bacon Creamy Linguine

📖 Printable Card

Yield: 4

Cheesy Leeks and Bacon Linguine

This version of cheesy leeks and bacon linguine keeps the classic comfort‑food taste while offering a lighter creamy sauce option. It serves four and comes together in about 25 minutes.

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Ingredients

• Cooking oil spray or 1 teaspoon olive oil
• 8 rashers unsmoked bacon, fat trimmed and chopped
• 2 leeks, sliced
• 360g linguine
• 100g mushrooms, sliced
• 284ml double cream (or 50% less fat alternative)
• 100g mature cheddar, grated
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. Cook the linguine according to the package directions until al dente; reserve a little cooking water.
2. In a large frying pan, heat the oil or spray and fry the bacon until golden and slightly crisp.
3. Add the sliced leeks and mushrooms, cooking until softened and fragrant.
4. Stir in the cream and warm through, seasoning to taste. Add the grated cheese and simmer until the sauce reaches the consistency you prefer, reserving some cheese for garnish if desired.
5. Drain the pasta, toss with the sauce, and loosen with reserved pasta water if needed. Serve immediately with extra cheese or herbs.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 703Total Fat: 51gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 137mgSodium: 868mgCarbohydrates: 37gFiber: 3gSugar: 5gProtein: 25g

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