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How To Cook Ripon Cathedral Bacon & Leek Pasta

How To Cook Ripon Cathedral Bacon & Leek Pasta

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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.

To serve:

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


  • The Ingredients
  • 150g Cassarecce pasta (or any shape you prefer) cooked in boiling salted water until tender
  • knob unsalted butter
  • 4 rashers Ripon cathedral bacon finely shredded
  • 100ml double cream
  • 1 Tbls. Grain mustard
  • ½ leek finely diced
  • Handful petit pois (fresh or frozen)
  • juice ½ lemon
  • Salt and pepper to taste
  • Snipped chives
  • Parmesan to serve

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