Garganelli Pasta with Gorgonzola, Fennel and Speck (Garganelli con Gorgonzola, Finocchio e Speck)

Garganelli Pasta with Gorgonzola, Fennel and Speck (Garganelli con Gorgonzola, Finocchio e Speck)

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4

This rustic pasta dish is salty from the speck, bitter from the fennel, creamy from the blue cheese and crunchy from the walnuts. The perfect marriage of textures and flavours!

  • Egg-free

Categories

Ingredients

    • 1/4 lb (115 g) thin slices speck (smoked prosciutto), each cut into 4 pieces
    • 3 tbsp (45 ml) olive oil
    • 1 fennel bulb, thinly sliced, fronds reserved for serving
    • 2 green onions, thinly sliced
    • 3/4 lb (340 g) garganelli, farfalle or penne rigate pasta
    • 6 oz (170 g) Gorgonzola cheese, cubed (see note)
    • 1/4 cup (25 g) roasted walnuts, crushed

Preparation

Note from Ricardo

Gorgonzola is a mild blue cheese. Its smooth and creamy texture is perfect for making a quick and tasty pasta sauce. It is difficult to replace gorgonzola in this recipe because a stronger, more crumbly blue cheese would not achieve the desired result.

Personal Note

To help you with this recipe

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