Date: 06 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Pastas, Starters & Soups 0


This pasta dish in itself is the simplest ever.  The garnish will however make this humble pasta dish stand out if you have guests over for dinner.  You can prepare the pear chips a day before and store in an airtight container. And on the day you can just make the pasta sauce whilst the spaghetti is boiling.


  • 450g of Gluten Free Spaghetti
  • 4 slices of Speck
  • 2 tbsp Butter
  • 2 firm pears, peeled and diced
  • Salt & Freshly Ground Pepper
  • ½ cup White Wine
  • 400ml Cream
  • 150g Gorgonzola Dolce, crumbled
  • 1 tbsp finely chopped Fresh Parsley


Put the speck slices on a baking sheet and place in a preheated oven at 180C.  Keep checking that they won’t burn.  They need to crisp.  When ready, take them out and leave to cool.

Put the pasta to boil in a large pot of salted water.  Meanwhile you can prepare the sauce.

Heat the butter in a pan over a medium flame and add the diced pears.  Sprinkle with a little salt and saute for a few minutes, or until pears are soft. Pour in the white wine and cook until most of the liquid has evaporated. Add the cream and bring to a simmer. Cook, stirring occasionally, until cream has thickened and reduced by half.  Lower the heat and stir in the crumbled Gorgonzola.  Keep stirring until the cheese melts.  Crumble the speck slices and add this to the sauce together with the chopped parsley.  Mix well.

When the spaghetti is al dente, drain, (keep a cup of the cooking water) and place back in the pot. Pour the cream sauce over the pasta and gently combine.  If sauce seems too thick, add a little of the reserved cooking water.

Place a pear chip on the edge of the pasta, with a couple of chives and serve immediately.

Pear Chips Ingredients & Method

  • 1 very firm Pear
  • 1 cup water
  • 250g sugar
  • Lemon Juice
  • Ice cubes

Using a very sharp knife or a mandolin, slice a firm unpeeled pear very thinly.  Make a syrup with the water, sugar and a couple drops of lemon and bring to a boil. Lower the heat and let it simmer before you add the pear slices.  Cook until the slices start to look translucent.  Whilst they are in the syrup, prepare a bowl with ice and water.  Take out the pear slices from the syrup and drop them in the water for a few minutes.  Take out again, dry on a kitchen paper towel and place on a baking sheet lined with baking paper.  Place in preheated oven (140C) and leave in the oven until they start to dry, turning them half way.

The transparent effect is very pretty.  They can also be used to garnish ice creams or other desserts.

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