Fettuccini Carbonara With Gorgonzola |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
2. Drain well, reserving 1/2 cup pasta cooking liquid (water).
3. Meanwhile, heat olive oil in heavy large pot over medium-high heat.
4. Add garlic and saute 2 minutes.
5. Add artichoke hearts; saute 5 minutes.
6. 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.
7. Add hot pasta to sauce and toss to coat.
8. Remove from heat.
9. Add Eggs to pasta and toss well.
10. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
11. Add reserved pasta cooking liquid to thin sauce, if desired.
12. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.
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