Heat 25 cl. of fresh cream in a pan, add 200 g of gorgonzola in pieces and allow to melt over a slow flame, until it becomes a thick sauce. At the end add 100 g of mascarpone. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of elicoidali according to the instructions on the packet. Serve the pasta with the gorgonzola sauce, a handful of walnut kernels and grated Parmesan cheese.