Fettuccini Carbonara With Gorgonzola

• 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

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.

fettuccine, olive oil, garlic, frozen artichoke, crumbled gorgonzola, whipping cream, red pepper, fresh ground black pepper, salt, eggs, bacon, parmesan cheese, parsley

Taken from www.food.com/recipe/fettuccini-carbonara-with-gorgonzola-61999 (may not work)