Simple as pie. Easy peasy. A piece of cake. There really should be an idiom for how effortless pasta dishes are! Especially this 5-ingredient caramelised leek and pancetta (or bacon) linguine. Sweet and creamy leeks ribbon through a smoky, pancetta-studded pasta for a satisfying and balanced plate of… nostalgia, apparently!
If springtime has come early to your kitchen and you’re after a more vibrant and vegetarian long pasta dish, quick roasted cherry tomato and basil fettucine is plump, juicy and radiates sunshine.
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
So, why nostalgic? Well, that is nostalgia according to my teenage daughter. This dish reminded her of “simple dinners from childhood”. I can see where she’s coming from.
I probably did serve a lot of spaghetti when the kids were little, and usually it did conceal some kind of green vegetable and smaller-than-bite-sized pieces of meat!
Leek recipes
Long, pale and elegant. Visually, leeks are a stunning vegetable. A close cousin of onion and garlic, you can expect the same nose-tingling scent in their raw form, but a milder and sweeter aroma when cooked.
Besides their usefulness when out of onions, they are supportive in bringing sweet undertones to soup bases and stews, as my chicken vegetable soup and hearty turkey stew both demonstrate.
They also play a leading role in comforting and wintry recipes, for example chicken and leek pie, or baked cod with mustard sauce. Or even as a delightfully soft, almost syrupy side when grilled, sautéed or roasted.
How to prepare leeks
Leeks can be grubby little beggars! They need a good wash before cooking as the many layers of skins, much wider than onion skin, can trap dirt and grit.
My approach is this:
- Cut the tougher, green section off. I do it just where the leaves are turning a darker green and are starting to separate. You’ll notice this when you cut into it. Then trim the root end.
- Slice the trimmed leeks lengthways so they are split up the middle.
- Give them their first wash under the tap. I open the leaves out a little while doing this to really allow the water to run through.
- Slice again. This should result in small semi-circles.
- Wash again, this time in a colander. You now have the cleanest leeks ready for cooking!
If you can’t bear wasting the darker discarded leaves, you can keep them for stock. I tend not to use them as they absorb flavour, but it’s an option for the waste-averse!
Recipe tips and notes
- Just a handful of ingredients in this recipe allows the creamy leeks to take centre stage. This dish is a simple pleasure.
- To get the best from the leeks, they need to caramelise properly. This process releases their natural sweetness and flavours the dish immensely. Cook them low and slow- it should take around 30 minutes.
- I use smoked pancetta, it has an even meat to fat ratio which is ideal for rendering. However, if bacon is what is available to you, that is a worthy substitute. Go for thick sliced and smoked if you can! Cubed ham will also work in a pinch.
- Season generously with salt and pepper. Adding salt suppresses bitter and brings out the sweet flavours in food, while pepper adds a dimension of spice to this mild but creamy leeks dish.
Serving suggestions
A combination of starchy carbs, green vegetables and a little protein makes this creamy leek, pancetta and linguine recipe a meal in itself. But for salad fans like me, I would serve either a warm zucchini salad or a more substantial panzanella.
Almost every pasta dish must come with bread, garlic bread preferred, when my son is home. I try to make sure I have either some focaccia or a pre-prepared air fryer garlic bread in reserve if I’m expecting him.
Storage and leftovers
Pasta, and long pasta in particular, is something I seldom keep if left over. While you can refrigerate and revive it, it is always disappointing the second time around.
However, this leek and pancetta pasta will last up to 3 days in the fridge if you have over-estimated. Reheat on the hob with a splash of water if the linguine looks a bit sticky.
More creamy pasta recipes
Caramelised Leek and Pancetta (Bacon) Linguine
Ingredients
- 200g/7oz smoked cubed pancetta or thickly cut bacon
- 3 leeks sliced
- 2 tbsp butter
- 50g/½ cup Parmesan grated
- 500g/½ lb This is an affiliate link.linguine
- Salt and pepper to taste
Instructions
- In a large pan fry the pancetta cubes over medium low heat until fat renders for about 10-15 minutes. (It will be quicker if using bacon.)
- Meanwhile sliced the white parts of the leeks, put them in a colander and run them through cold water to get rid of the trapped grit. Dry as much as possible.
- Set a pot of water on the stove to boil and add the pasta once boiling, cook according to package instructions.
- Remove the pancetta from the pan and keep the fat in, add the leeks and begin caramelising over very low heat. Caramelisation is a slow process but well worth it, expect to be at it for 30 minutes! At the end stir in the butter.
- Drain the pasta and save ½ cup of the starchy water. Add the pasta directly to the leeks with ½ cup of the past water and toss to combine, then add the Parmesan and pancetta and give it another stir until the cheese is incorporated into the pasta, season with salt and pepper to taste.
Leave a Reply