Leeks with Bacon
This is a simple but distinctive side dish that’s perfect with roast meats or grilled chops – or even crusty Italian bread. The crispy fried bacon, or pancetta, contrasts with velvety soft leeks to create something that makes the plainest meal a little bit special.
Cooking time15 minutes
Prep time5 minutes
4 portions

Ingredients
- 60 grams Bertolli Originale buttery spread
- 100 grams bacon or pancetta finely chopped
- 750 grams leeks finely sliced washed and patted dry
- 75 ml hot vegetable stock
- salt
- pepper
Energy (kcal) | 236 kcal |
Energy (kJ) | 987 kJ |
Protein (g) | 4.4 g |
Carbohydrate incl. fibre (g) | 12.4 g |
Carbohydrate excl. fibre (g) | 10.9 g |
Sugar (g) | 3.5 g |
Fibre (g) | 1.5 g |
Fat (g) | 19.1 g |
Saturated fat (g) | 5.2 g |
Unsaturated fat (g) | 13.0 g |
Monounsaturated fat (g) | 7.3 g |
Polyunsaturated fat (g) | 5.7 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 17 mg |
Sodium (mg) | 266 mg |
Salt (g) | 0.67 g |
Vitamin A (IU) | 1922 IU |
Vitamin C (mg) | 9.9 mg |
Calcium (mg) | 54 mg |
Iron (mg) | 1.85 mg |
Potassium (mg) | 204 mg |
Instructions
- Melt the Bertolli spread in a frying pan, add the pancetta (a popular Italian deli meat) or bacon and stir-fry on a medium heat until crispy. Stir in the leeks, season with salt and pepper and stir-fry for a couple of minutes. Add the vegetable stock, lower the heat, cover with a lid and simmer gently for 10 minutes until the leeks are soft.
- Remove from the heat and serve recipe immediately.