Pasta with zucchini, speck and gorgonzola
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
Pasta with zucchini, speck, and gorgonzola brings a little taste of Northern Italy right to your kitchen. I mean, this dish is super popular in places like Trentino-Alto Adige, Veneto and Lombardy. You get this strong taste with barely any effort. The speck—which is a smoked ham from the mountains, adds that salty depth. And, you know, gorgonzola, a classic Lombard cheese, brings that rich creaminess. Mixed with the sweetness of zucchini, this gorgonzola pasta dish is really, really creamy and satisfying. Pretty simple, really. It's quick to make—seriously, just about the time it takes to cook your favorite pasta, like linguine.
And look, the beauty of this dish is its versatility; you can use any pasta shape you prefer. Makes it fun, right? In Northern Italy, tradition meets creativity in this speck pasta recipe. Some folks stick to the classic, but others swap out gorgonzola for another cheese or toss in some colorful veggies. The crispy speck melts into the sauce, giving it this smoky, almost golden flavor that perfectly balances the rich gorgonzola. Really amazing.
Italians often enjoy this as an easy pasta dinner with family or friends—keeping it simple but special. The creamy gorgonzola sauce ties everything together. Seriously good. Transforming basic ingredients into a meal that feels fancy is what it's all about but is still incredibly easy to prepare. Whether you’re in Veneto or Lombardy, swapping the pasta shape or cheese is common. Really common. Allows for endless variations. When you're in the mood for something quick, flavorful, and comforting, this pasta with zucchini dish captures the heart of traditional Italian cooking: high-quality ingredients, straightforward steps, and a dinner that’s both satisfying and a touch elegant without trying too hard. Can't go wrong with that.
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- INGREDIENTS
- Linguine pasta 11.3 oz (320 g)
- Zucchini 2 ½ cups (300 g) - to be cleaned
- Speck 5.3 oz (150 g)
- Gorgonzola cheese 5.3 oz (150 g)
- Parmigiano Reggiano PDO cheese to taste
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Pasta with zucchini, speck and gorgonzola
To prepare pasta with zucchini, speck and gorgonzola, first put a pot of water on the heat to cook the pasta. Cut the speck into thin strips 1. Trim the zucchini and cut them in half lengthwise 2, then dice them 3.
Place the speck in a hot pan 4 and, without adding any fat, brown over medium heat for about 5 minutes, until it becomes nicely crispy 5. Remove the speck from the pan and set it aside 6.
In the same pan add a drizzle of olive oil 7 and a clove of garlic 8, then add the zucchini 9.
Season with salt 10 and cook over medium heat for about ten minutes. Meanwhile, drop the linguine into the boiling salted water 11. Once the zucchini are cooked, remove the garlic 12 and lower the heat.
Add the gorgonzola 13 and about 1 ladle of the pasta cooking water (about 1/2 cup / 4 fl oz) 14. Stir to gently melt the gorgonzola 15.
Drain the pasta al dente and transfer it to the pan 16, then add the crispy speck 17 and toss well to combine 18.
Plate 19 and finish with grated cheese to taste 20. Your pasta with zucchini, speck and gorgonzola is ready to be served 21!