Bring a large pot of heavily salted water to a boil and cook pasta according to package directions.

Heat a thick bottomed or stainless steel pan to medium heat and add the oil and bread crumbs. Toast lightly while stirring for a minute or two.

Remove the breadcrumbs from the pan and wipe clean.

Place the pan back on the element and increase the heat to medium high. Add the cream to the pan, allow it to heat up to just below a boil and reduce for a couple of minutes. The cream should thicken slightly. Stir in the nutmeg.

Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce.

Add the spinach and stir to combine until the spinach has just wilted.

Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.