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Bring a large pot of salted water to a boil. Add 8 oz of short pasta and cook until al dente, following the package instructions.
While the pasta cooks, peel and finely mince 1 garlic clove.
In a medium skillet over medium-low heat, melt 1½ tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute, being careful not to let it brown.
Cut 5 oz of gorgonzola cheese into small pieces and add them to the skillet. Stir constantly until the cheese is completely melted.
Pour in ¾ cup of heavy cream and stir over low heat for 3 to 5 minutes, until the sauce thickens.
Remove the skillet from the heat and stir in a pinch of freshly grated nutmeg and freshly ground black pepper. Taste and add salt if needed.
Drain the pasta, reserving a couple of tablespoons of the cooking water.
Add the pasta to the skillet and toss to coat. If the sauce is too thick, stir in 1 to 2 tablespoons of the reserved pasta water.
Serve immediately, optionally garnishing with extra black pepper or chopped walnuts for a crunchy touch.