I N S T A N T M E A L // This one cooks in the same amount of time it takes to cook the pasta!
It was a club night tonight. No, not the kind when you stumble through the door stinking of stale lager and the onset of poverty brought on by the painfully expensive cab home. No, the kids did an after-school club and I wasn’t organised enough to plan dinner in advance. Eek.
Don’t worry, I nailed it… This was tasty goodness in under 15 mins. The kids *hardly* had time to trash the place…

Serves Serves 4-6


Creamy bacon pasta

5 minPrep Time

10 minCook Time

15 min

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  • Dried pasta - 90g dry per adult, 50g dry per child
  • 250g bacon lardons/pancetta - I prefer unsmoked, but it’s a matter of taste
  • 1 leek - cut in half lengthways, sliced into semicircles 2mm thick
  • 50g frozen diced garlic or 3-5 cloves depending on how keen you are on garlic
  • 1 chicken/veg stock pot or cube with tiny bit of water to make a paste
  • 250ml double cream


  2. Boil the kettle and cook pasta according to packet instructions
  3. Dry fry the lardons/pancetta one medium heat until browned
  4. Add sliced leeks and cook for a few mins until soft
  5. Add garlic and stock and turn heat down
  6. Once pasta is cooked, drain and set aside
  7. Add cream to bacon and leeks and add to pasta
  8. Serve immediately.
  9. My husband, Andy, likes to eat low-carbs so I keep some sauce back for him to have on courgetti. This will also work brilliantly if you have a fussy eater who would prefer the pasta plain, just serve it separately.
  10. ENJOY!



438 cal


32 g


24 g


14 g
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