Boil water in a large pot. Add 1 teaspoon salt and a little olive oil to boiling water if desired. Add pasta and set a timer for 8 minutes.
While the pasta is cooking, heat olive oil in a frying pan. Add mushrooms, garlic, onion, and optional pancetta/bacon/chicken. Stir occasionally and cook until the ingredients start to brown. Then add optional tomatoes and cook for 2 more minutes.
When the timer for the pasta goes off, add the broccoli and cook for an additional 2 minutes. The pasta should be al dente and broccoli lightly cooked at this point. Drain the pasta and broccoli and return to the pot.
Stir mushroom mixture into the pasta. Then gently stir in the crumbled gorgonzola cheese and let sit for a minute or two—you want the cheese to soften, not form a sauce. Season with a little salt and pepper if desired.
Serve up and garnish with Parmesan cheese, and enjoy!