Feta and Bacon Pasta Sauce

Feta and Bacon Pasta Sauce

43
NALLY 0

"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

servings 392 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1139 mg
  • 46%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

43
  1. 55 Ratings

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Most helpful positive review

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 fin...

Most helpful critical review

Decent.

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 fin...

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

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

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.

*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" ...

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 w...

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 ...

I didn't like the idea of making this with leeks, so I used green onions instead. I had it over angel hair pasta, and, with a thick slice of cheesy garlic bread, this made a great lunch. Thanks!