- 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.
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.