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!



  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.

To help you with this recipe

The Rock 12" Frypan

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

61.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.