“Rich, delicious, filling and very easy to make. Bacon and leeks are the stars in this creamy white sauce. Serve over your favorite pasta. Linguine and spaghetti are both great with this.” - by NALLY
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
- Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
Nutrition
Amount Per Serving (4 total)
- Calories
- 392 cal
- 20%
- Fat
- 25.3 g
- 39%
- Carbs
- 20.7 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (41)
Rate This Recipe
"The basic idea here is a fantastic twist on your ordinary bechamel. The feta is a unique touch. I didn't have leeks, so I used a red onion. Next time I'll probably head out to the store and find some..." See more leeks or green onions, or half the onion. It wasn't clear in the instructions, but with the amount of flour, I used the bacon fat with a reduced amount of butter for my roux. It lent a nice, smokey flavor throughout the sauce. I also used an extra cup of milk based on the reviews saying it was such a thick sauce. It was still very thick. I also didn't have quite enough feta, so I added a handful of freshly grated parmesan cheese to compensate. Instead of adding the onion and bacon back to the sauce, I reserved it as a garnish. I served the sauce over pasta with blanched green beans and a grape tomato dice. It was a very tasty and filling meal. "
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
