Julienne the speck, brown it in butter, and splash with brandy. Add the chopped pieces of Gorgonzola and the cream. Add salt, pepper, and nutmeg, then remove from heat.
Cook the Barilla Conchiglie in plenty of salted water, then drain when al dente. Toss with the sauce and, if necessary, add a little cooking water. Sprinkle with chives and serve very hot.