Sort the spinach, wash and drain. Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente.
Dice the ham. Heat the fat, sprinkle flour over it and sauté. Stir in milk and 1⁄4 l water. Bring to the boil, stir in stock and simmer for about 5 minutes. Melt gorgonzola in pieces in the sauce.
Add ham. Season with salt and pepper.
Peel and finely chop the onion. Fry in hot oil in a pot until translucent. Add the spinach and cover and let it collapse. Season with salt and nutmeg. Drain the pasta and let it drain. Mix with spinach and sauce in the pot, season to taste again and serve.