Serves 4



500 g bowtie pasta

300-400 g chunk of speck, rind removed and cut into 1cm cubes

2 garlic cloves, crushed

1 cup fresh or frozen peas

1 cup thickened cream

100 g gorgonzola cheese


handful of rocket

salt and pepper



Fill a large pot with water and bring it up to boil over high heat. Add some salt and throw in the bowtie pasta and cook according to packet instructions.

Heat a large heavy-based frying pan over medium-high heat. Add a splash of olive oil and start frying off the speck. Once the speck starts to get crispy and golden add in the garlic and peas.

Pour in the cream and crumble in the gorgonzola cheese. Let this simmer for a couple of minutes, then give it a really heavy-handed grate of parmesan cheese and turn off the heat.

Add the drained bowtie pasta and rocket into the creamy sauce and toss through. Finish off with some more grated parmesan, and salt and pepper.

This is gorgeous served alongside my RADICCHIO SALAD



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