Melt the butter in a heavy based saucepan, add 150g Gorgonzola and stir until melted. Stir in cream and nutmeg and season with black pepper. Set aside and keep warm.
Cook the tagliatelle in salted boiling water for 4-5 minutes until al dente.
Meanwhile, fry the leeks, Parma Ham and walnuts in a little olive oil until just cooked and coloured.
Drain the tagliatelle and stir through the Gorgonzola sauce, along with the leeks and walnuts.
Divide the tagliatelle between two plates and top with extra Gorgonzola. Drizzle with a little olive oil and black pepper before serving.
Cook’s tip: Make sure you keep stirring the sauce whilst cooking the rest of this dish to prevent a skin from forming.
Recipe courtesy of Gorgonzola