This paccheri with leeks, spinach, & bacon is the kind of pasta that feels simple but delivers big flavor. Tender leeks, fresh spinach, and rich bacon are tossed in a light, lemony crème fraîche sauce that coats every piece of pasta. Lots of basil and grated pecorino bring it all together.
paccheri with leeks, spinach, & bacon – the inspiration
My idea for this pasta dish was to use minimal ingredients in a way that delivers a unique flavor. Rich, savory, a little tangy. Every ingredient is deliberate and serves a purpose.
Leeks bring a soft, delicate sweetness to the dish, cooked just long enough to soften. The rich, smoky bacon adds a deep savory quality. Instead of just sprinkling the bacon on top, you’ll stir it into the pasta so it really becomes part of the sauce.
Paccheri is perfect here. Its large tube shape catches the sauce, the leeks, and little bits of bacon in every bite. The spinach and basil add freshness, while lemon juice cuts through the richness. Crème fraîche is that unexpected ingredient that adds more tang and a little creaminess.
notes from the kitchen
Rendering the bacon slowly is key. Start over medium heat to get it going, then lower it to allow the fat to fully render while the bacon crisps evenly.
When building the sauce, the combination of pasta water and crème fraîche creates a silky texture that clings to the paccheri. Let the pasta finish cooking directly in the sauce to help it thicken.
I like to use something like this 3-qt sauté pan. It’s compact which allows the sauce to come together quickly, and the higher sides help prevent splattering.
plating & serving
Once the pasta is glossy and coated, fold in the spinach and basil just until wilted. And then add the leeks and bacon back in right at the end so they keep their texture.
Serve immediately with plenty of grated pecorino and freshly cracked black pepper over top.
This is best served right away while the sauce is creamy and the pasta is perfectly al dente.
Paccheri with Leeks, Spinach, & Bacon
a simple, savory pasta dish made with paccheri, softened leeks, fresh spinach, bacon, basil, crème fraîche, and lemon
servings: 2 large portions
Ingredients
- 6 oz bacon, large dice
- 1 ½ lbs leeks, trimmed + thinly sliced
- ½ lb paccheri
- 4 garlic cloves, minced
- 1 lemon, juiced
- ¼ cup crème fraîche
- 2 (heaping) cups spinach
- ½ cup torn basil leaves
- grated pecorino cheese, for topping
- kosher salt
- freshly cracked black pepper
Instructions
- Bring a large pot of heavily salted water to a boil.
- Heat a 3-qt sauté pan over medium heat. Add the bacon. Stir well and cook for 5 minutes. Lower the heat all the way and continue to render until crisp, 8-12 more minutes, stirring often. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Pour off the bacon fat, reserving just 2 tablespoons in the pan. Return the heat to medium and add the leeks. Season with a pinch of salt. Cook for about 6 minutes until softened. Meanwhile, drop the paccheri into the boiling water. Stir well and cook for 1 minute less than the package’s instructions.
- Transfer the leeks out of the pan and set aside. Add the butter and garlic to the pan. Stir as the butter melts and the garlic softens. Add the lemon juice, along with 1 cup of starchy pasta water. Simmer the sauce for 2 minutes.
- Stir in the crème fraîche and lots of freshly cracked black pepper. At this point the pasta should be done cooking. Strain it right into the sauce. Stir for a minute or two so the sauce thickens and clings to the pasta (it will continue to thicken once plated so don’t worry if it looks a little thin).
- Stir in the spinach and basil until wilted. Lastly, stir in the leeks and bacon. Serve immediately with lots of pecorino and more black pepper over top.
