Heat olive oil in a large frying pan. Remove the rind from the Gorgonzola and coarsely chop it into the olive oil form. Add whipping cream and milk and let the cheese melt over medium heat while stirring continuously. Season with garlic and nutmeg – simmer the sauce for 3 to 4 minutes.
Make spaghetti in plenty of salted water – stir constantly. Drain and add wet to sauce form, stir everything together. Sauce and pasta must combine well.
On top of this, season the lamb fillets with salt and pepper and sprinkle with the chopped sage. Fry in olive oil on all sides – maximum frying time 3 min.
Next, divide spaghetti evenly on plates and add extra 2 fillets per person. Missing actually only red wine of the finest – Have fun!
If you want the lamb fillets a little more cooked through, simply increase the frying time.
The sauce becomes even looser if you use clear soup instead of milk – go ahead and try – not so creamy, but just as tasty.