1 lb of Tagliatelle
4oz of Speck (pig’s jowls cure meat) or thick sliced cured bacon (not smoked) cut in small dice
2 cloves of garlic (smashed whole, skin on)
2 tbsp of olive oil 8oz of Gorgonzola
½ cup of milk
A pinch of Zaffron or 1 packet of saffron powder
Parmigiano Reggiano to taste
Sautè at low heat the speck or bacon in the olive oil and the two whole cloves of garlic until speck or bacon is browned. While you wait, in another sauté pan start melting the gorgonzola at low heat together with the milk breaking the cheese with a wooden spoon, start with half of the milk, add the rest or some of it to thin it down but don’t make it too thin, you might not have to use all of the milk.
When is all melted add the saffron and stir with the spoon, then add the speck or bacon and take out the cloves of garlic, stir a little more, set aside. Start cooking the pasta in plenty of lightly salted water, a minute before pasta is al dente bring the sauce to a low heat again stirring if necessary and toss the pasta into it, adding a little bit of the water used to cook the pasta if sauce is too thick, also helps the sauce to stick better to the pasta, toss again until all the pasta is coated, plate, garnish with Parmigiano cheese to taste and serve hot.