Cube the gorgonzola and mozzarella. Preheat the oven to 200°C (approximately 400°F). Cook the pasta in plenty of boiling salt water until al dente. Drain the pasta and mix with the gorgonzola and mozzarella. Season with salt, pepper and nutmeg.
Spread butter flakes in a baking dish. Pour in the pasta. Sprinkle with the fontina. Bake for about 15 minutes. Drizzle with 4-5 tablespoons of balsamic vinegar and serve.