154 The Australian Women’s Weekly|MAY 2019
SERVES 4 PREP5 MINUTESCOOK
15 MINUTES
500gcasarecce(or any short pasta
ofyourchoice)
150gspeck, rind removed, cut into
lardons
250gGorgonzolaDolce cheese
2 tablespoonsmilk
saltflakesand freshly ground black
pepper
30gparmesan,finelygrated
50g(½cup) walnuts, toasted and
chopped
1 Bringa largesaucepanofsalted
watertotheboil,addthepasta and
cookuntiljustal dente.
2 Whilepastais cooking,add
specktoa largefryingpan;place
overmediumheat.Cook,stirring
occasionally,for5–6minutesuntilfat
rendersandthespeckis crisp.Drain
on paper towel. Wipe the pan clean.
3 Combinethegorgonzolaandmilk
in thecleanpanandplaceover
medium-lowheat.Cook,stirring
regularlytoensurethemixturedoesn’t
split,untilthegorgonzolamelts.
Addtwo-thirdsofthespeckand
seasonwithpepperanda small
pinchofsalt(thecheeseand speck
shouldbesaltyenough).
4 Drainthepasta,addtothesaucewith
theparmesanandtosstocoat.Portion
thepastaintoservingbowlsandtop
withtheremainingspeckandwalnuts.
Finish with a final grind of pepper.Casarecce with gorgonzola, speck and walnuts