Linguine al Gorgonzola e Speck
By Greg
Rich, creamy linguine with gorgonzola, speck and a splash of wine. Quick to make and dangerously easy to devour.
Notes: Go easy on the extra salt, as both the speck and the gorgonzola already bring plenty of saltiness. Cooking time depends on the pasta, too.
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Recipe Details
Created 28 March, 2026
Updated 28 March, 2026
Adjust Servings
Ingredients
Instructions
- Bring a large pot of water to the boil for the linguine and add 2 tsp salt.
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Finely dice the shallot and cut the speck into small pieces or strips.
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Heat a little olive oil in a frying pan over medium-high heat.
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Add the shallot and speck, and fry for about 3 minutes until the shallot has softened and the speck starts to colour.
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Crumble in the gorgonzola and stir as it softens and melts into the pan.
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Pour in the wine and let it cook off for a minute or two, then add the cream.
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Season with freshly ground black pepper. Taste the sauce and add a little salt if needed.
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By now, the linguine should be cooked al dente. Before draining, save a few tablespoons of the pasta water in case the sauce needs loosening.
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Add the drained pasta to the sauce and toss everything together. Add a little of the reserved pasta water if the sauce feels too thick.
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Serve straight away.
