Fettuccini Carbonara With Gorgonzola - cooking recipe

Ingredients

1 lb fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 (10 ounce) packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled gorgonzola (about 6 ounces)
1 cup whipping cream
1 cup half-and-half
1 teaspoon dry crushed red pepper
1 teaspoon fresh ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1 inch pieces
1 cup grated parmesan cheese (about 3 ounces)
1/4 cup chopped parsley

Preparation

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 (water).
Meanwhile, heat olive oil in heavy large pot over medium-high heat.
Add garlic and saute 2 minutes.
Add artichoke hearts; saute 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.