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."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. Yummy! Not low in fat but it is high in flavor!! I like carbonara and this blue cheese variation I will certainly make again!
     
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