Slovenščina
Italiano
This recipe is quite similar to the famous carbonara, it uses ingredients that are typical of northern Italy. Speck substitutes Guanciale, and Gorgonzola replaces Pecorino with the addition of Saffron, a staple of Milanese cuisine.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 250 gr of RawPasta ‘Gorgonzola, Zafferano e Speck’ sauce
- RawPasta Extra Virgin Olive Oil to taste
- Black pepper to taste
Try these pasta shapes:
You can also try 100% semolina pasta, whole-grain pasta or egg pasta.
Method:
In a pan fry the Speck in olive oil on a low flame until it is crunchy. Cook the pasta in a large pot of salted boiling water until it is ‘al dente’, keep some pasta water aside. Sauté it in the pan with the speck. Add the Gorgonzola and Zafferano sauce to the pan together with a few ladles of pasta water, cook on a very low flame or off the heat if the sauce is beginning to condense.
Serve with a generous amount of black pepper.
Your ‘Pasta Fresca’ with ‘Gorgonzola, Zafferano e Speck’ is ready.
Buon Appetito!!
Quick Shopping
Fusilli with Gorgonzola Sauce, Saffron and Speck Rawpasta
