Cook the fettuccine in lots of salted boiling water according to instructions on package, al dente.

While the pasta is cooking, melt the butter in a large saucepan over very low heat. Add the Gorgonzola cheese, crushing it further using a fork. Add the heavy cream, milk, nutmeg and sage stirring continuously with a wooden spoon until smooth and velvety in consistency. Remove the sage and season with salt and pepper to taste. Remove from the heat and keep warm.

Drain fettuccine and pour it into the saucepan with the gorgonzola mixture. Toss well until the fettuccine is well covered in the sauce.

Serve immediately on preheated dishes.