Creamy Bacon and Leek Linguine {A Super Quick 15 Minute Pasta Dish}

This super quick and easy Creamy Bacon and Leek Linguine is ready in just 15 minutes and requires just four ingredients to make. I keep a tub of cream cheese with garlic and herbs in my fridge as it is a great shortcut for recipes like this

Easy Quick Bacon Creamy Linguine.jpg

It’s also an extremely flexible recipe - swap the bacon for ham that needs using up or leftover roast chicken. Leeks can be replaced with sliced peppers, peas or finely chopped broccoli that can be chucked in with the pasta in the last couple of minutes cooking.

I like linguine in a recipe like this but spaghetti or any pasta you have to hand will do. If you only have plain cream cheese add your own garlic and herbs. A couple of spoons of crème fraîche or even full fat Greek yoghurt can be substituted for cream cheese. This recipe is extremely flexible. One of those ones for using up whatever you have in the fridge. With success.

Creamy Bacon and Leek Linguine {A Super Quick 15 Minute Pasta Dish}

  • Serves: 4 adults

  • Time: 20 minutes start to finish

  • Cost: 98p per serving

  • Calories: 503 per serving


  • 500g linguine (or pasta of your choice)

  • 6 rashes of smoked back bacon, chopped with all white fat removed

  • 1 tbsp olive oil

  • 2 medium leeks, halved, finely sliced and washed

  • 200g tub low-fat cream cheese with garlic & herbs

  • Salt & pepper to taste


  1. Cook the linguine according to the instructions on the packet in a large pan of salted water. If you snap the linguine in half it makes it easier to stir later on.

  2. In another very large saucepan, big enough to hold all the ingredients eventually, fry the bacon until crisp. I don’t use any oil for this step, i just stir the bacon pieces frequently on a high heat for about a minute or so and it doesn’t tend to stick.

  3. Tip the bacon onto a plate and return the pan to the hob. Add the oil and heat up. Add the leeks and stir fry for around a minute until just soft. Remove from the heat to prevent further cooking.

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