Sauté shallots and garlic until translucent, add thyme and set aside in a paper towel.
In the same pan, add the veal, season with salt and pepper. Deglaze with the spoon of vinegar, reduce heat to low and put back the shallots and garlic. Cook 5 minutes.

Bring to boil 1 liter of water to cook the pasta for 4-5 minutes.

Heat the cream and gorgonzola in a saucepan. Once the cheese starts to melt and the sauce coats your spoon, it is time to correct the seasoning and prepare your plates.