Pasta with gorgonzola

I must confess that this recipe was meant for 2 but I always eat all of it alone. It's a simple, fast and delicious meal, but honestly it's not on the healthy side, so you should just cook it from time to time or on special occasions.

Ingredients: 

• 170 g dried pasta, whatever shape you like best, or fettuccine
• 1 clove garlic, thinly sliced
• 100 g ounces Gorgonzola, crumbled in large pieces
• 2 tablespoons your best butter, cut in pieces
• 2  tablespoons cream
• Sea salt and freshly ground pepper
• Parmigiano-Reggiano, to grate over all
• Chopped walnuts

Method:

• Bring a large pot of water to a boil for the pasta. 
• Add plenty of salt to the pot, then the pasta, and give it stir. Cook until the pasta is as done as you like it.
• While pasta is cooking, add the butter to a large pan and heat until it melts. With the heat on low, add the garlic and cook for 2 minutes. Turn heat to medium again and add cheese and cream until cheese starts to melt.
• When pasta is done, reserve some of the pasta water and scoop pasta out and add it directly to the pan with the cheese. The heat of the pasta will melt any lumps of cheese that haven’t melted yet.
• Toss everything together with freshly cracked pepper, add some of the reserverd pasta water if it's too creamy and transfer to warm pasta plates. Sprinkle the chopped walnuts over and grate a little Parmigiano-Reggiano over each plate and serve.