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cooked ripon cathedral bacon & leek pasta


Our bespoke bacons are all traditionally dry cured for a deep, full flavour. As well as making the perfect bacon sandwich or featuring as part of a full English our bacon can be transformed into many other great dishes such as in a creamy leek sauce tossed through pasta, chopped and scattered over seasonal salads or used in a classic quiche lorraine.


  1. Make a simple sauce, start by gently frying the bacon in some butter then remove from the pan and keep to one side.
  2. Add the leeks to the pan and cook over low heat until soft, add the cream and mustard and simmer gently for a minute then season with salt, pepper and lemon juice to taste.
  3. Add the cooked pasta, bacon and peas to the sauce and heat through thoroughly.


Serve straight away topped with freshly grated Parmesan and snipped chives.

cooked ripon cathedral bacon & leek pasta