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Paul brings you everything you need to know to help you spend a great weekend.

Release date:

3 hours

Last on

Sat 26 Apr 2014 08:00

Creamy Bacon and Leek Linguine

Creamy Bacon and Leek Linguine

Ready in just 15 minutes and makes a brilliant, quick mid-week main. Only requires four basic ingredients to make and tastes delicious. If you don’t like leeks, swap them for peas or whatever they prefer. 

Serves:  4 adults

Time:     20 minutes start to finish
Cost:      £1.03 per serving
Calories:  652 per serving




  • 6 rashes of smoked or unsmoked back bacon
  • 2 medium leeks
  • 400g linguine (or pasta of your choice)
  • 250g tub low-fat cream cheese with garlic & herbs
  • Black pepper to taste
  • Splash of olive oil for frying




Cut the bacon into thin strips (around 3cm x 1cm) removing the white fat.


Top and tail the leeks and slice each in half lengthways. Slice finely (about half a cm) and give the leeks a really good wash in a colander.


Put the pasta on to cook according to the instructions on the packet. This should take around 10 minutes.


In a large saucepan, fry the bacon for a minute or so stirring frequently on high heat until crisp and cooked. Add a splash of oil, heat through and add the leeks. Fry the leeks for around 3 minutes until soft.


Drain the cooked pasta reserving a little of the starchy cooking water. Add the cooked pasta and the cream cheese to the pan with the bacon and leeks. Stir well over a low heat until the pasta is well coated with the cheese and the other ingredients. Add a little of the cooking water to loosen the sauce if it's a bit sticky and thick. Season to taste with black pepper and serve immediately.