Fettuccini Carbonara With Gorgonzola

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This recipe comes from a ristorante in san diego, ca. Prepare sauce while pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.

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Steps

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Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.

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Drain well , reserving 1 / 2 cup pasta cooking liquid.

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Meanwhile , heat olive oil in heavy large pot over medium-high heat.

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Add garlic and saute 2 minutes.

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Add artichoke hearts.

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Saute 5 minutes.

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Add 1 / 2 cup gorgonzola cheese , cream , half and half , crushed red pepper , black pepper and salt and simmer until sauce thickens , about 5 minutes.

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Add hot pasta to sauce and toss to coat.

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Remove from heat.

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Add eggs to pasta and toss well.

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Add bacon , 1 / 2 cup gorgonzola , 1 / 2 cup parmesan cheese and parsley and toss to incorporate.

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Add reserved pasta cooking liquid to thin sauce , if desired.

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Sprinkle remaining 1 / 2 cup gorgonzola and 1 / 2 cup parmesan cheese over pasta and serve.

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Ingredients

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fettuccine, olive oil, garlic cloves, frozen artichoke hearts, gorgonzola, whipping cream, half-and-half, dry crushed red pepper, fresh ground black pepper, salt, eggs, cooked bacon, parmesan cheese, parsley