Caramelized Leek & Onion Pasta
Updated Aug 31, 2025, Published on Jan 06, 2024
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Caramelized Leek & Onion Pasta is a rich, savory, and satisfying dinner you’ll crave again and again. Crispy pancetta, sweet caramelized leeks and onions, bright lemon, and a creamy Parmesan sauce come together for one of my all-time favorite pasta recipes.
If you loved my Viral One Pot French Onion Pasta, this fresh and flavorful twist will be your new go-to!
Watch how to make it here!
Why You'll Love this Recipe
- Sweet & Savory Perfection: Slow-cooked caramelized leeks and onions develop a rich, jammy sweetness that pairs perfectly with salty, crispy pancetta.
- Creamy, Silky Sauce: A luscious combination of heavy cream, Parmesan cheese, and starchy pasta water create the best creamy pasta sauce.
- Restaurant-Quality Flavor: White wine, fresh thyme, and bright lemon elevate this leek and onion pasta. You'll definitely impress your dinner guests with this one!
- Easy but Impressive: This pasta recipe uses relatively simple ingredients and straightforward steps, but delivers big flavor with minimal effort.
Recipe 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!
Caramelized Leek and Onion Pasta (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook pancetta until crispy. Set aside. Leave the rendered fat in the pan.
- Caramelize the leeks and onions. Once caramelized pour in white wine to deglaze the pan.
- Prepare the cream sauce while the pasta cooks. Add minced garlic, thyme, and lemon zest. Then pour in heavy cream, salt, and pepper. Finally grate in Parmesan cheese.
- Toss the cooked pasta, crispy pancetta, and caramelized leeks and onions with the cream sauce. Serve with extra lemon juice and Parmesan cheese.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Did you try this Caramelized Leek & Onion Pasta? Leave a Review!
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Caramelized Leek and Onion Pasta
A decadent creamy pasta with pancetta, caramelized leeks and onions, and lemon.
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 to remove the dark green top and root at the bottom
- 2 Yellow Onion, thinly sliced
- Kosher Salt & Black Pepper, to taste
- ⅓ cup White Wine, dry
- 1 tablespoon 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, additional to serve
- 8 ounces Pasta, I used bowties; reserve 1 cup pasta water
Instructions
Pancetta
- Cook pancetta in a large high-rimmed pan over medium heat until crispy. This will take about 10 minutes. Stir occasionally to prevent burning. It may take more or less time so watch closely. Use a slotted spoon to remove to a paper-towel lined plate. Set aside for later.
Caramelized Leeks & Onions
- Cut the trimmed leeks in half lengthwise and then slice into ¼ inch thin half-moon shaped slices.
- In the same pan, add olive oil to the fat left in the pan from the rendered pancetta. Add the sliced leeks and sliced onions to the pan. Stir to combine. Season with a generous pinch of salt. Cook over medium-low heat for about 45 minutes or until caramelized. Stir every few minutes. If the pan gets too dry or starts to get too brown on the bottom, pour in a splash of water and scrape with a wooden spoon.
- Once caramelized, pour in the white wine. Scrape any stuck bits from the bottom of pan with a wooden spoon and stir to combine with the leeks and onions. Simmer for 2 minutes. Remove the leek and onion mixture to a bowl. Set aside for later.
Cream Sauce
- Cook the pasta in salted water to al dente according to package instructions. Reserve 1 cup of pasta water. Make the cream sauce while the pasta cooks.
- Use the same pan as the caramelized leek and onions. Add the butter and melt over medium heat. Then add the minced garlic, thyme leaves, and zest of 1 lemon. Stir to combine and cook for 1 minute.
- Pour in the heavy cream and season to taste with salt and pepper. Simmer for 5 minutes. Add the parmesan cheese and stir to combine. Simmer for another 3 minutes.
- Transfer over the cooked pasta to the cream sauce. Stir until well combined. Add the reserved pancetta and caramelized leek and onions. Squeeze in the juice of half a lemon. Stir until well combined. Add splashes of pasta water as needed if the sauce is too thick. Taste and season as desired with salt and pepper.
- Divide among bowls to serve. Serve with additional lemon juice and parmesan cheese as desired.
Video
Nutrition
Calories: 1383kcal, Carbohydrates: 122g, Protein: 33g, Fat: 84g, Saturated Fat: 42g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 28g, Trans Fat: 0.3g, Cholesterol: 198mg, Sodium: 705mg, Potassium: 957mg, Fiber: 9g, Sugar: 16g, Vitamin A: 3599IU, Vitamin C: 52mg, Calcium: 328mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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!