Fettuccine Carbonara

This recipe uses fettuccine instead of spaghetti. I got it from Gourmet magazine, where it was very popular. I hope that you enjoy it!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb fettuccine
• 1⁄4 cup olive oil
• 2  garlic cloves, minced
• 2.5 (8 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 fresh parsley

Directions

1. 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.
2. Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 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.
3. 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.