No image available
Member recipe

Creamy Bacon Pasta

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 15 minutes

Skill level



Serves 2

Pasta served in a thick, creamy sauce with crispy lardon pieces and softened onion

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Pasta, Fusilli, One bowl full
  • White Onion, 1/2
  • Leek, 1/4
  • Bacon Lardons, 150g
  • Cooking Cream, 300ml
  • Egg Yolk, 1


  1. Bring your water to a boil and boil your pasta until it is Al Dente. It will continue cooking in the sauce at the end.

  2. Thinly slice your onions and leeks so the onions are almost translucent. Fry these off in a little Virgin Olive or Rapeseed oil until softened. Remove from the pan.

  3. In the same pan, fry off the lardons until cooked to your desire, soft or crispy. Once cooked, add back in the onions and leeks. Cover with the cream and simmer to reduce the sauce, stirring occasionally. The cream can be replaced if intended, it could be made into a white wine sauce or could be replaced with tinned tomatoes.

  4. Take the sauce of the heat and stir though your egg yolk. This will thicken the sauce and make it glossy.

  5. Add your cooked pasta into the sauce and stir thoroughly. Plate up and serve with some finely chopped parsley sprinkled over the top.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.