Wash, dry and cut the radicchio into strips. In a skillet, sauté the crushed clove of garlic with the oil, and when the garlic is golden, add the chicory. Cook for a few minutes, then lower the heat, add a ladle of water or vegetable broth and continue to cook until the chicory is tender (about 10 minutes). In a separate saucepan, melt the gorgonzola cheese cut into small pieces with milk over very low heat, stirring constantly. When the cheese has become a cream, add it to the radicchio after removing the garlic. Mix well, add the speck cut into strips and keep warm. Now proceed with the cooking of the pasta, drain it “al dente” and stir in the freshly prepared sauce. Serve hot with a sprinkling of black pepper.