Bacon and Leek Orzo

Name: Bacon and Leek Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 g Streaky bacon (Chopped); 1 tbsp Olive oil; 2 Leeks (Thinly sliced); 400 g Orzo; 1 litre Hot vegetable stock; 150 g Garlic and herb soft cheese (We like Boursin); 1 Lemon (Zest and juice); 15 g Parsley (Finely chopped); Sea salt and freshly ground black pepper

By Sarah Rossi

on Mar 30, 2026

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The flavours are divine in this Bacon and Leek Orzo recipe. Creamy and so delicious, the ingredients are super simple and everything is made in one pan, making this a perfect midweek dinner.

A pan filled with with Bacon and Leek Orzo with bacon bits and parsley over the top, on a table, ready to serve.

For me, this Bacon and Leek Orzo is a perfect midweek dinner option because I often have all of the ingredients in my fridge, freezer and cupboard, so it’s a good one for those unprepared days.

It’s also on my meal plan regularly because it’s low cost, low effort but huge satisfaction and my whole family loves it.

I absolutely love the flavour of leek (hello Leek & Potato Soup and Chicken & Leek Pie) but my children are sometimes not quite so sure. In this recipe I’ve tested chopping the leek very finely and it almost melts into the sauce, perfectly hiding it for picky eaters 😉

PLUS crispy bacon sprinkled on anything is always a good idea right?!

Why you’ll love this Easy Bacon and Leek Orzo recipe

⭐️ Easy comfort food pasta dish

⭐️ Simple ingredients

⭐️ Convenient one pot midweek dinner

A close up of a one pot dish, with orzo, bacon and leeks all mixed together.

Sarah’s notes

As you know, one pot pastas are a weekly feature in my house.

I usually plan them for the evenings when everyone is busy with work, homework and clubs and I have a small window to feed and satisfy everyone (the leftovers save me time on packed lunches for the next day too.)

Cooking the orzo in stock releases starch which gives a lovely silky finish to the sauce, just like my other weeknight pasta recipes made in one pot. It works, I promise.

➡️ One trick to orzo recipes is to stir it often so it doesn’t stick to the bottom, and use a large non-stick pan.

➡️ Another is to be flexible with your liquid quantities. The hot stock quantity in the recipe here says to use 1 litre, but this is for guidance.

Always make sure you have a little more water to hand to add in if you think the sauce is thickening quicker than it takes for your orzo to cook, and make sure you add just a little at a time.

Bacon and Leek Orzo Ingredients

Ingredients for making Bacon and Leek Orzo laid out on a white counter top.

Bacon – Streaky bacon is best for this recipe (this is the standard type eaten in the US). If you use back bacon, you may need to add a little more olive oil as it won’t release as much fat.
Olive oil – Or sunflower oil is OK.
Leeks – If you’re using fresh, thinly slice these and carefully wash them (they tend to be very gritty). Alternatively, use frozen leeks which tend to be pre-chopped. This is such a midweek time saver!
Orzo – The dried kind you find in packets.
Vegetable stock – Made up from a cube or powder is fine.
Cream cheese – I love to use Boursin for the recipe as it really elevates it, but regular garlic and herb soft cheese is fine too.
Lemon – The zest and juice gives a little zesty tang.
Parsley – A little fresh, finely chopped to serve.
Sea salt and freshly ground pepper – Season generously.

How to make Bacon and Leek Orzo

1. Add the bacon into a pan and cook until crispy, then remove it with a slotted spoon, as per the full recipe below.

A pan with dried orzo and leeks in a pan for step 2 in the recipe for a one pot pasta.

2. Cook the leeks in the bacon fat until softened, then stir through the orzo.

A pan of cooked orzo and leeks, with a circle of Boursin in the middle, ready to be stirred with a wooden spoon.

3. Pour in the stock and bring to a simmer. Pop a lid on the pan and cook, stirring often, until the orzo is cooked through.

4. Stir in the soft cheese, lemon zest and juice and season to taste. Sprinkle the crispy bacon and parsley over the top and serve.

LEFTOVERS & REHEATING

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.