Creamy Bacon, Leek and Mushroom Fettuccine

Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.

With winter just around the corner, I’m looking for more excuses to slow down and savour time around the table.

Today’s recipe is so delicious, your family won’t want to be anywhere else except where you are dishing up this creamy pasta.

Might I suggest you bookmark this recipe for one of those first cool nights of fall. Then light a few candles, pour a glass of wine and twirl a bowl of mushroom fettuccine.

Creamy Bacon, Leek and Mushroom Fettuccine with Thyme

I know you need no convincing to add a pasta night to the meal plan, but let me sell you on the stellar line up of ingredients we’re cooking with.

I’ve always loved the intoxicating pairing of woodsy mushrooms and earthy leeks – remember this Leek and Mushroom Bake with Polenta Crust? It’s the perfect autumn vegetarian meal.

Today, however, we’re adding bacon for decadent pasta that will undoubtable make your list of ultimate comfort foods. And we can’t forget that underestimated fall vegetable: the humble leek.

Here in Nova Scotia, wild mushrooms are popping up through the damp leaves. Lucky foragers can find wild Porcini or Boletes, and winter chanterelles should be making an appearance soon.

Rest assured this pasta is also delicious with any mushrooms you can grab at the market, too. I used a mixture of shiitake, button and cremini.

A few other notes on substitutions…sliced French shallots may be used instead of the leek. And pancetta makes a delicious swap for the bacon.

Everything is stirred together with Barilla fettuccine and topped with everyone’s favourite: Parmesan cheese.

While you’re doing your market shopping, go ahead and buy a bundle of leeks. You can always make this Swiss Chard, Leek and Sweet Potato Frittata with the remaining stalks.

And since leeks and eggs pair so well together, go ahead and try this Cheesy Leek and Lentil Rolled Omelet with Artichokes for your next holiday brunch.

Creamy Bacon, Leek and Mushroom Fettuccine with Thyme

Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.
Print Pin Rate
Course: Main Dishes
Cuisine: Italian
Essential Ingredient: Mushrooms
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 939kcal


  • 8 strips thick cut bacon chopped into 1/2-inch pieces
  • 1 medium leek white and light green part only
  • 8 oz mushrooms assorted such as shiitake, porcini, cremini etc
  • 1 teaspoon fresh thyme
  • 1/4 cup white wine
  • 2/3 cup whole cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine sea salt
  • 454 g Barilla fettuccine
  • 3/4 cup hot pasta water
  • 1/4 cup freshly grated Parmesan cheese


  • Bring a large pot of salted water to boil for the pasta. Warm 4 pasta bowls in the oven. Open a bottle of white wine, measure out 1/4 cup for the recipe and chill the remainder for dinner.
  • In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Use this time to do a quick chop of the mushrooms.
  • Remove bacon bits with a slotted spoon and drain on a paper towel. Drain off the excess bacon grease into a small jar, keep enough to coat the bottom of the pan.
  • Tip the chopped leeks into the pan, and salute over medium heat for about 5 minutes. Remove from pan and reserve with the bacon.
  • Add a teaspoon of bacon grease to the pan and swirl to coat. Tumble in all of the mushrooms and sauté quickly over medium high heat, abut 3-4 minutes. Add the thyme.
  • Reduce the heat to medium and pour in the wine. Scrape all the bits off the bottom of the pan. Pour in the cream, as well as the salt and pepper. Bring to a simmer, then add the leek and bacon. Turn off the heat but keep the sauce warm.
  • Boil the fettuccine according to package directions. Before straining, reserve 3/4 cup hot pasta water. Drain the pasta and then carefully tip into the skillet of sauce. Stir gently to coat, adding the pasta water a little at a time to help coat the pasta. You may not need all of it.
  • Divide the fettuccine between the four pasta bowls. Top with Parmesan cheese and a little additional cracked black pepper. Serve immediately.


Calories: 939kcal | Carbohydrates: 89g | Protein: 31g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 203mg | Sodium: 910mg | Potassium: 680mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1129IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 3mg

For more pasta recipes, check out the Carb-Lover’s Pasta Round-Up – enough recipes to get you through the winter (I think?).

This post is created in partnership with Barilla Canada, in celebration of October Pasta Month. For more information visit Barilla Canada.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. This looks yummy and comforting! What would you suggest to replace the bacon, as I don’t eat bacon? Thank you!!

    • Hi Laila! You can omit the bacon. Just use a few teaspoons of olive oil or butter, or a mix of the two, to saute the leeks and the mushrooms. Enjoy!

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