Fettuccine Carbonara With Gorgonzola

Fettuccine Carbonara With Gorgonzola
Fettuccine Carbonara With Gorgonzola

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound fettuccine

  • 1/4

    cup olive oil

  • 2

    garlic cloves minced

  • 2 1/2

    packages frozen artichoke hearts - (8 oz ea) thawed, quartered

  • 1 1/2

    cups crumbled Gorgonzola cheese - (abt 6 oz)

  • 1

    cup whipping cream

  • 1

    cup half-and-half

  • 1

    teaspoon dried crushed red pepper

  • 1

    teaspoon freshly-ground black pepper

  • 1/2

    teaspoon salt

  • 3

    large eggs beaten to blend

  • 8

    slices cooked bacon cut into 1" pieces

  • 1

    cup grated Parmesan cheese - (abt 3 oz)

  • 1/4

    cup chopped fresh parsley

Directions

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid. Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. 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. Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve. This recipe yields 6 (first-course) or 4 (main-course) servings. Prepare the sauce while the 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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