Angela's Italian Recipe for Fettuccine Carbonara with Gorgonzola

Fettuccine Carbonara with Gorgonzola
(Fettuccine Carbonara con Gorgonzola)


Ingredients:
1 lb fettuccine pasta 1/4 cup extra virgin olive oil 2 garlic cloves, minced 2 and 1/2 (8-ounce) packages frozen artichoke hearts, thawed, quartered 1 and 1/2 cups crumbled Gorgonzola cheese (about 6 ounces) 1 cup whipping cream 1 cup half and half 1 teaspoon dried crushed red pepper 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 3 large eggs, beaten to blend 8 slices pancetta, cut into 1-inch pieces 1 cup grated Parmigiano cheese (about 3 ounces) 1/4 cup chopped fresh parsley

Directions:

Cook pasta in heavy large pot of boiling salted water until 'al dente'. Drain well, reserving 1/2 cup pasta cooking liquid. 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 pancetta, 1/2 cup Gorgonzola cheese, 1/2 cup Parmigiano cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola cheese and 1/2 cup Parmigiano cheese over pasta and serve. Make 6 (first-course) or 4 (main-course) servings.

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