Feta and Bacon Pasta Sauce Recipe - Allrecipes.com
Feta and Bacon Pasta Sauce Recipe

Feta and Bacon Pasta Sauce

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"Rich, delicious, filling and very easy to make. Bacon and leeks are the stars in this creamy white sauce. Serve over your favorite pasta. Linguine and spaghetti are both great with this."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
  2. Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2007

The basic idea here is a fantastic twist on your ordinary bechamel. The feta is a unique touch. I didn't have leeks, so I used a red onion. Next time I'll probably head out to the store and find some leeks or green onions, or half the onion. It wasn't clear in the instructions, but with the amount of flour, I used the bacon fat with a reduced amount of butter for my roux. It lent a nice, smokey flavor throughout the sauce. I also used an extra cup of milk based on the reviews saying it was such a thick sauce. It was still very thick. I also didn't have quite enough feta, so I added a handful of freshly grated parmesan cheese to compensate. Instead of adding the onion and bacon back to the sauce, I reserved it as a garnish. I served the sauce over pasta with blanched green beans and a grape tomato dice. It was a very tasty and filling meal.

Most Helpful Critical Review
May 02, 2008



55 Ratings

Mar 14, 2008

Lovely recipe - I'm enjoying it as I type - I added some fresh thyme to break up the rich flavours - this will be a often repeated recipe

Jul 25, 2008

This was really really good, although I used cheddar cheese and onions instead of feta and leeks. Very tasty.

Mar 26, 2007

We really liked this. I added a generous splash of dry white wine and used ground white pepper instead of black. Makes an easy, elegant pasta sauce that's a keeper.

Nov 12, 2005

*Wonderful* flavor and easy to make. I did use green onions instead of leeks ('cause that's what I had). It's a thick sauce, so I would serve over penne pasta ... got reviews of "It's a keeper" from my partner and my sales manager.

Jan 07, 2007

Needs work. Sauce is very pasty & thick as is and the flavor is just bland. Tastes "canned". Not sure I would make this again, too many additions/changes needed. Hubby disliked it & my kids wouldn't touch it though they like both feta & Bacon normally.

May 27, 2010

I thought this was great! I paired it with oven breaded chicken breasts and for the sauce I substituted the leeks for mushrooms. I also added the spicing (pepper and vegeta) while the mushrooms and onions were on the pan (with a little butter!) Turned out great with the regular recipe and considering I read some reviews that said it was too bland, I found that it tasted great! Totally one for my recipe book! 5 stars


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  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1139 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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