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Leek, Bacon, and Pasta


"This is our family's take on a dish my husband saw on TV (I believe the original used pancetta and some hard-to-find ingredients). It's super tasty and quick. Always a big hit at my house and we rarely have leftovers."
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40 m servings 449 cals
Original recipe yields 6 servings


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
  3. Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 13
  1. 14 Ratings

Most helpful positive review

This is a very forgiving recipe. I did not have mushrooms so substituted some frozen peas. I only had microwave bacon so sauteed the leeks in olive oil instead. And I only had low fat sour cr...

Most helpful critical review

This pasta was too dry, even after I added 1/2 cup of water the pasta was boiled in. I used pre-cooked, drained bacon, so perhaps if there had been more bacon grease, this would have been better.

Most helpful
Most positive
Least positive

This is a very forgiving recipe. I did not have mushrooms so substituted some frozen peas. I only had microwave bacon so sauteed the leeks in olive oil instead. And I only had low fat sour cr...

Definitely better than it looks made some adjustments by adding extra: 1 tbsp sour cream, 1 tbsp parmesan cheese and basil I personally eye balled it to my taste preferences and parsley. I could...

we really enjoyed this and per usual i used what i had on hand.. doubled the leeks and had to halve the bacon (but definitely want to try it with the entire amount!) used portabella mushrooms an...

We made this recipe tonight and loved it. We didn't have any mushrooms at home, but it was wonderful without them. This recipe is flexible so that you can add more leeks (as we did) and other ...

We really enjoyed this recipe. Added some asiago for flavor.

Great recipe! I was able to use only one pot. We used Rotelle because my 7 year old son picked the pasta and thought it looked cooler, Apple smoked bacon, more leek than the recipe suggests beca...

Overall a good recipe, but I suggest half the bacon and twice the leeks.

this was a great recipe but I didn't have all of the ingredients so I made some adjustments: instead of bow tie pasta I used fresh cheese tortellini, and instead of mushrooms I used red peppers....

I have made this a dozen times. it is great as written, but sometimes I'll put a little spin on it and add crushed red pepper flakes or serve on cheese tortellini.