10 mins
15 mins
Serves 4

Creamy Bacon and Leek Total Spaghettini

A classic combination of bacon and leeks adds a rich and comforting flavour to this high fibre main.
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  • 1 box Italpasta Total Spaghettini
  • 1 tsp extra virgin olive oil
  • 4 strips thick-cut bacon, cut in 1/2-inch pieces
  • 2 clove garlic, minced
  • 2 leeks, halved and sliced
  • 1 tsp lemon zest
  • 2 tsp dried thyme
  • 3/4 cup brick cream cheese
  • 2 cup chicken stock (low sodium)
  • 2 tbsp chives, freshly chopped
  • salt and pepper


  • Heat extra virgin olive oil in a large non-stick skillet over medium heat. Add the bacon and cook until just crisp, about 6 minutes. Reduce heat to medium-low. Stir in garlic, leek, lemon zest and thyme; cook until softened, about 5 minutes. Stir in cream cheese until melted. Stir in chicken stock until smooth, about 2 minutes.
  • Meanwhile, cook spaghettini in a large pot of boiling salted water until al dente, about 3 minutes. Reserve ½ cup pasta water and drain pasta.
  • Increase skillet heat to high. Stir in pasta water and pasta; season with salt and pepper. To serve, stir in freshly chopped chives.
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Nutritional Analysis

Calories: 533kcalCarbohydrates: 68gProtein: 13gFat: 20gSodium: 429mgFiber: 4gSugar: 3gVitamin A: 28IUVitamin C: 12mg