FETTUCCINI CARBONARA WITH GORGONZOLA
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.
Provided by Barb G.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1328.5, Fat 80.3, SaturatedFat 38.5, Cholesterol 435.9, Sodium 1942.2, Carbohydrate 100.4, Fiber 9.6, Sugar 3.2, Protein 54.3
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