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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Created 28 March, 2026
Updated 28 March, 2026
Finely dice the shallot and cut the speck into small pieces or strips.
Heat a little olive oil in a frying pan over medium-high heat.
Add the shallot and speck, and fry for about 3 minutes until the shallot has softened and the speck starts to colour.
Crumble in the gorgonzola and stir as it softens and melts into the pan.
Pour in the wine and let it cook off for a minute or two, then add the cream.
Season with freshly ground black pepper. Taste the sauce and add a little salt if needed.
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.
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.
Serve straight away.
A typical southern Italian dish, translating to
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This recipe serves 6 people, and takes a total of 30 mintues to make.