This is one of those dishes that you can order 10 times from 10 different places, and have it come out 10 different ways. I've concluded the main difference is the consistency of the cream sauce. I've had it way too thick, and way too thin. IMHO a perfect consistency is in-between, basically enough not to be runny, but not nasty-thick either.

INGREDIENTS

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
16 oz cooked penne pasta (other varieties are also fine)
1/2 # broccoli florets
1/2 cup shelled walnuts (pieces)
1 cup red seedless grapes (halves)

DIRECTIONS

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil firmly for 45 to 50 minutes, until thickened to your preference, stirring occasionally. Note: Do NOT heat so long/hot that it burns or starts to separate. An ideal consistency is when it is not "runny" but not yet thick and globby.

When you start cooking down the cream, start the water for the pasta. Once the water comes to a boil, add the pasta and cook al-dente. Drain and set aside. By the time it is drained, you;ll be close to done with the cream sauce.

Gently saute/poach the broccoli and walnuts in a bit of oil, until the broccoli is tenderized.

Once the cream has reduced to your liking, remove from heat. Add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk continuously and rapidly until the cheeses incorporate. If you must reheat, warm the sauce over low heat until loosened, then whisk vigorously until the sauce comes back together.

SERVING

Plate the pasta, removing any water that collects on the plate. Add a small bit of sauce and stir into the pasta. Top with more sauce. Add some of the borccoli, walnuts, and the grape halves.

Accompany with a bold red wine, of course.