Il Cucinologo
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Baked Pasta with Speck and Gorgonzola

17/11/2023

Baked pasta with speck and gorgonzola is a rich and flavorful dish that combines the intense taste of blue cheese with the smoky flavor of speck. Here is the recipe to prepare this delicious and comforting dish.

Ingredients

  • 350 g short pasta (penne, rigatoni or similar)
  • 150 g sliced speck
  • 200 g sweet gorgonzola
  • 250 ml béchamel sauce
  • 100 ml cooking cream
  • 100 g grated parmesan
  • Salt and pepper to taste
  • Butter for greasing the baking dish
  • Breadcrumbs (optional)

Preparation

  1. Preheat the oven to 180 °C and bring a pot of salted water to a boil for the pasta.
  2. Cook the pasta according to the package instructions, but drain it 2-3 minutes before the recommended time for an al dente texture so it can finish cooking in the oven without becoming too soft.
  3. Meanwhile, in a skillet over medium-high heat, sauté the speck cut into strips until it becomes slightly crispy.
  4. Prepare the béchamel sauce or, if you already have it ready, heat it over medium heat. Add the gorgonzola cut into small cubes and cook until the cheese has completely melted into the sauce.
  5. Add the cream to the gorgonzola sauce, mix well, and adjust the seasoning with salt and pepper. Remember that both the speck and the gorgonzola are savory, so be careful not to overdo the salt.
  6. Drain the pasta and combine it in a large bowl with the speck and the gorgonzola sauce.
  7. Butter a baking dish and pour in the pasta mixture. Level it evenly and sprinkle with grated parmesan. For a crispier crust, you can also add a bit of breadcrumbs.
  8. Bake for about 20-25 minutes, or until the surface is golden and crispy.
  9. Let it rest for a few minutes before serving.

Fun Facts

Baked pasta has very ancient origins and has evolved into various forms in different parts of Italy, with each region boasting its own local variant. The version with speck and gorgonzola is not traditional, but it represents a fusion of northern Italian flavors: speck typical of South Tyrol and gorgonzola, the blue cheese originating from Lombardy.

For an even richer version, you could add sautéed mushrooms or chopped walnuts to give an extra touch of flavor and crunchiness. Buon appetito!