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.
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.