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Bring a large pan of water to the boil and add a generous pinch of salt. Cook 250g of pasta (penne, fusilli or similar) until al dente, following the packet instructions.
Meanwhile, peel and finely chop the garlic clove.
In a medium pan over a medium-low heat, melt 20g of unsalted butter, then add the garlic and fry for 1 minute without letting it brown.
Add 150g of Gorgonzola cheese, cut into small pieces, to the pan and stir continuously until it has completely melted.
Pour in 200ml of single cream and simmer over a low heat for 3–5 minutes, stirring, until the sauce has thickened.
Remove the pan from the heat and season with a pinch of grated nutmeg and freshly ground black pepper. Taste and adjust the salt if needed.
Drain the pasta, reserving a little of the cooking water.
Add the drained pasta to the sauce and toss to coat, adding a tablespoon or two of the reserved water if the sauce is too thick.
Serve immediately, sprinkled with extra black pepper or some chopped walnuts on top for a bit of crunch, if you like.