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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe uses fettuccine instead of spaghetti. I got it from Gourmet magazine, where it was very popular. I hope that you enjoy it! Ingredients:
1 lb fettuccine |
1/4 cup olive oil |
2 garlic cloves, minced |
2.5 (8 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 fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
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