Instructions

1. 1
   Put on the pasta to cook in plenty of salted water.
2. 2
   Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
3. 3
   If the sauce remains too thick, add a little of the milk and heat up once again.
4. 4
   Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
5. 5
   Once the pasta is cooked, drain well and tip into a mixing bowl.
6. 6
   Add the Gorgonzola sauce and, using a wooden spoon, mix well.
7. 7
   Serve immediately, as with all pasta sauces.