Penne with Gorgonzola, Speck and Walnuts

Cook Time 15 minutes

Servings 4


500g penne or casarecce (or any short pasta of your choice)

150g speck, rind removed, cut into lardons

250g Gorgonzola Dolce cheese

2 tbsp milk

salt and pepper

30g parmesan, finely grated

50g (1/2 cup) walnuts, toasted and chopped


Bring a large saucepan of salted water to the boil, add the pasta and cook until just al dente.

While the pasta is cooking, put the speck into a large frying pan and place over medium heat. Cook, stirring occasionally, for 5–6 minutes until the fat renders and the speck is crisp. Drain on paper towel. Wipe the pan clean.

Combine the Gorgonzola and milk in the clean pan and place over medium–low heat. Cook, stirring regularly to ensure the mixture doesn’t split, until the Gorgonzola melts. Add two-thirds of the speck and season with salt and pepper.

Drain the pasta, add to the sauce with the parmesan and toss to coat. Portion the pasta into serving bowls and top with the remaining speck and the walnuts.


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