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

Name: Garganelli Pasta with Gorgonzola, Fennel and Speck (Garganelli con Gorgonzola, Finocchio e Speck)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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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

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

- In a large non-stick skillet over medium-high heat, brown the speck in 1 tbsp (15 ml) of the oil. Set aside on a plate lined with paper towel. Clean the skillet.
- In the same skillet over medium heat, soften the fennel and green onions in the remaining oil. Cover the skillet in order for the vegetables to soften quickly.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta, reserved cooking water and cheese to the skillet with fennel, and stir well to combine. Top with the speck, walnuts and fennel fronds.

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

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