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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine Carbonara con Gorgonzola
Fettuccine Carbonara with Gorgonzola
(Fettuccine Carbonara con Gorgonzola)

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
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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