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)

(6)
Rate this recipe
  • 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!

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