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Fettuccini Carbonara With Gorgonzola

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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.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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