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leek and bacon bake

Leek and Bacon Bake

Servings 6 people


  • 6 rashers bacon, chopped
  • 300 ml double cream
  • 100 g cream cheese
  • 400 g pasta
  • a couple handfuls cheese I used one each of mozarella and cheddar
  • 15 g butter
  • 1 garlic clove, chopped finely
  • 2 leeks, chopped into 1cm pieces
  • 1 splash olive oil
  • 1 handful breadcrumbs


  1. Pre-heat your oven to 190 degrees C.

  2. Start by cooking your pasta for 2 minutes less than your packet instructions. Drain and refresh with cold water. 

  3. As your pasta is cooking, cook your bacon in a heavy-bottomed frying pan with a splash of olive oil. Keep cooking until golden and crispy.

  4. When finished, pop the bacon on a plate. Add your butter to the frying pan and when melted add the leeks and stir well. Add your garlic and cook both until soft. 

  5. Return your pasta to the saucepan and add to this your cream cheese, other cheese, cream and a pinch of salt. Add the bacon and leek when cooked and stir well. 

  6. Pop the pasta into an oven-proof dish and scatter with breadcrumbs. Cook for 20 minutes, or until it's that lovely golden-brown colour on top. Scatter with parsley (if you have any!) and enjoy.