Caramelized Leek and Onion Pasta
Updated Feb 22, 2026
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Caramelized Leek and Onion Pasta is a rich, savory pasta made with slow-cooked leeks and onions, crispy pancetta, bright lemon, and a silky Parmesan cream sauce. Cooking the leeks and onions together creates deep, jammy flavor that melts into every bite.
If you loved my Viral One Pot French Onion Pasta, this version delivers that same cozy caramelized onion depth with a lighter, lemon-forward finish.
🐝 Quick Look: Caramelized Leek and Onion Pasta Recipe
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 1 hour 15 minutes
- ⏳ Total Time: 1 hour 30 minutes
- 🍽 Serves: 3
- ⚡ Calories: ~922 per serving
- 🍳 Cook Method: Pancetta, leeks & onions, cream sauce, and pasta all cook on the stove
- 🧂Main Ingredients: Pancetta, leeks, yellow onions, heavy cream, parmesan, lemon
- 👩🍳 Flavor Profile: Rich and savory with sweet caramelized onions and bright lemon
- ⭐ Difficulty: Moderate. The caramelizing step takes time but requires minimal active work
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Why You’ll Love this Recipe
- Deeply Caramelized Flavor: Cooking the leeks and onions low and slow transforms them into sweet, jammy ribbons that melt into the sauce. Yes, you can caramelize leeks and onions together, and the combination creates incredible depth. Try my popular One Pot French Onion Pasta which has plenty of caramelized onions next.
- Creamy Sauce: Heavy cream, parmesan, and reserved pasta water create a silky sauce, while fresh lemon keeps it balanced and not heavy. If you love lemon-forward pasta like my Orzo al Limone with Crispy Parmesan Chicken or Lemon Cacio e Pepe, this one hits that same cozy but fresh note.
- Perfect for Cozy Nights In: This creamy caramelized leek and onion pasta is perfect for date night or a comforting winter dinner. If you enjoy cozy pastas like my Lasagna with Bechamel or Creamy Leek and Bacon Pasta, this will be right up your alley.
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Pancetta: Adds a salty, savory depth to the pasta. Plus the rendered fat helps flavor the leeks and onions.
- Leeks: Mild and slightly sweet, leeks become tender and buttery when caramelized, adding layers of flavor to this pasta dish.
- Lemon: Both the zest and juice brighten the creamy sauce, balancing the richness with fresh citrus flavor. Don’t skip the lemon!
Recipe Tip
- Caramelizing matters: Cook the leeks and onions over medium-low heat for 40 to 45 minutes until deeply golden and soft. If they start browning too quickly, add a splash of water and scrape the pan.
- Clean your leeks well: After slicing, rinse the leeks in a bowl of water to remove any hidden grit, then drain thoroughly before cooking.
- No cream option: For a lighter version, substitute half and half for the heavy cream. You can also reduce or omit the cream entirely and use extra reserved pasta water with Parmesan to create a thinner, silky sauce.
- Pancetta substitute: Bacon works well if you do not have pancetta. Cook until crispy and drain excess grease if needed.
- Pasta shape flexibility: Bowties, lumache, pipe rigate, or any short ridged pasta will hold the sauce beautifully.
How to Make Caramelized Leek and Onion Pasta
See the recipe card below for full instructions and exact amounts.
- Cook pancetta over medium heat until crispy. Remove and leave the rendered fat in the pan.
- Cook leeks and onions over medium-low heat until deeply golden and soft. Deglaze with white wine and simmer briefly.
- In the same pan, melt butter and add garlic, thyme, and lemon zest. Stir in heavy cream and parmesan until smooth.
- Toss pasta with the cream sauce, caramelized leeks, and pancetta. Add lemon juice and reserved pasta water as needed. Serve with extra parmesan.
Caramelized Leek and Onion Pasta FAQs
How long does it take to caramelize leeks?
Properly caramelizing leeks takes about 35 to 45 minutes over medium-low heat. Rushing the process will steam them instead of developing the rich, jammy flavor that makes this caramelized leek pasta so good.
What pasta shape works best for caramelized leek and onion pasta?
Short, ridged, or curved shapes like bowties, lumache, or pipe rigate hold the creamy sauce well. Any pasta that traps sauce in its grooves will work beautifully.
Can I make caramelized leek and onion pasta without cream?
Yes. For a lighter version, reduce the cream or swap in half and half. The sauce will be thinner, but you can thicken with extra pasta water and parmesan cheese.
Recommended Sides to Consider
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Caramelized Leek and Onion Pasta
A rich and savory pasta with crispy pancetta, white wine, lemon, and parmesan. Slow-cooked leeks and onions melt into a silky cream sauce for an elevated but cozy pasta dinner.
Equipment
- Sauté Pan I used a large Le Creuset enameled cast iron braiser
Ingredients
- 4 ounces Pancetta, cut into small cubes
- 1 tablespoon Extra Virgin Olive Oil
- 2 Leeks, trimmed, halved lengthwise, and thinly sliced
- 2 Yellow Onion, thinly sliced
- Kosher Salt & Black Pepper, to taste
- ⅓ cup Dry White Wine
- 1 tablespoon Unsalted Butter
- 4 cloves Garlic, minced
- 2 sprigs Fresh Thyme, leaves only
- 1 Lemon, zest and juice divided
- 1 cup Heavy Cream
- ¼ cup Parmesan Cheese, plus more for serving
- 8 ounces Pasta
Instructions
- Cook Pancetta: Cook pancetta in a large pan over medium heat until crispy, about 8 to 10 minutes. Remove with a slotted spoon and set aside. Leave the rendered fat in the pan.
- Caramelize Leeks and Onions: Add olive oil if needed. Add sliced leeks and onions with a generous pinch of salt. Cook over medium-low heat for 40 to 45 minutes, stirring occasionally, until deeply golden and soft. Add a splash of water if the pan gets too dark. Stir in white wine and simmer 2 minutes. Transfer mixture to a bowl.
- Cook Pasta: Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water before draining.
- Make Cream Sauce: In the same pan as the leeks, melt butter over medium heat. Add garlic, thyme, and lemon zest. Cook 1 minute. Stir in heavy cream and simmer 5 minutes. Add parmesan and stir until smooth.
- Combine: Add cooked pasta, caramelized leek mixture, and pancetta to the sauce. Squeeze in lemon juice. Toss until coated, adding splashes of reserved pasta water as needed to loosen. Taste and adjust salt and pepper. Serve with extra parmesan.
Video
Notes
- Caramelizing the leeks and onions: Cook them low and slow. If the pan starts browning too quickly, add a small splash of water and scrape up the bits. Deep golden and soft is the goal, not dark brown.
- Cleaning leeks: After slicing, place leeks in a bowl of water and swish to remove grit. Drain well before cooking.
- Pasta shapes: Bowties work well, but ridged or curved shapes like lumache or pipe rigate hold the sauce especially well.
- Reserve pasta water: Before draining the pasta, reserve 1 cup of pasta water. The starch helps loosen and emulsify the sauce, creating a silky finish. Add it gradually as needed.
- Cheese tip: Use freshly grated parmesan for best melting and flavor. Pre-shredded cheese does not melt as smoothly.
- Wine substitute: If you prefer not to use wine, substitute with chicken broth.
- Lemon balance: Start with the juice of half the lemon, then adjust to taste. The lemon should brighten the sauce without overpowering it.
- Reheating leftovers: The sauce thickens as it sits. Reheat gently with a splash of cream, milk, or water to loosen.
Nutrition
Calories: 922kcal, Carbohydrates: 81g, Protein: 22g, Fat: 56g, Saturated Fat: 28g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 19g, Trans Fat: 0.2g, Cholesterol: 132mg, Sodium: 440mg, Potassium: 638mg, Fiber: 6g, Sugar: 11g, Vitamin A: 2399IU, Vitamin C: 34mg, Calcium: 219mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is one of my all-time favorite pasta recipes! It’s rich and decadent, but balanced from the lemon. I hope you love it too!
Love this recipe!! It’s a regular go to and one of my signature dishes that I always whip out to impress guests or treat myself and my partner. We always look forward to cooking and eating this when it’s on the meal plan and make a night out of it. A true treat!
Wow! That’s incredible, thank you so much for this glowing review!
Great recipe, made it with vegetarian pancetta, tasted lovely. Easy recipe to follow as well.
Thank you for trying the recipe and leaving a nice review! Glad to know the vegetarian version works well.
Could I substitute some of the heavy cream with chicken broth to lighten it up a bit? 🙂
You can, but your sauce won’t be as thick!
I just finished making this recipe and am writing this in the middle of dinner. This is THE best recipe I’ve ever made. I challenged myself with this recipe since I’ve never worked with pancetta or leeks. The steps are so easily written, and it’s super manageable!! It takes some extra time and love but it shows in this dish. It’s tangy, almost sweet and savory and full of different textures and flavors. I can’t recommend this enough for a date night or some self care. SO good!
WOW thank you for such an amazing review!! I’m so happy to hear that you loved this recipe and that the steps were easy to follow. I really appreciate your kind words. Have a great day!