Cut the radicchio into julienne strips, blanch a part of it and leave the other part uncooked. Sauté the leek and the speck in a pan with foaming butter. Fork together the cooked radicchio, the milk and the goat’s milk cheese. Make a creamy sauce. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the sauce. Serve hot and sprinkle with fresh, chopped herbs to taste.