ARTICHOKE, GORGONZOLA AND BACON FETTUCCINE
Serves 8
If you like the ingredients, you'll LOVE this recipe!!!
1 lb fettuccine
1-2 Tbsp olive oil
2 cloves garlic, minced
2 1/2 cups marinated artichoke hearts, chopped
1 1/2 cups crumbled Gorgonzola Cheese (about 6 ounces)
1 cup cream and 1 cup half and half (or 1 1/2 cups half and
half and 1/2 cup cream cheese, warmed and whisk till smooth)
1 tsp dried crushed red pepper
1 tsp freshly ground black pepper
1/2 tsp salt
3 eggs, slightly beaten
8 sliced cooked bacon, cut or torn into bite size pieces
1 cup grated Parmesan cheese (about 3 ounces
1/4 cup chopped fresh parsely
Cook pasta in large pot of boiling salted water and drain.
Meanwhile, heat olive oil in heavy large pot over medium-high
heat. Add garlic and saute 2 minutes. Add artichoke hearts,
1/2 cup of gorgonzola, half and half, cream (or cream cheese),
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 of Gorgonzola, 1/2 cup of parmesan
cheese and parsley and toss to incorporate (you can add more
half and half if not moist enough and more seasonings to taste).
Put into serving dish. Sprinkle remaining 1/2 cup gorgonzola
and 1/2 cup parmesan cheese over paste and serve immediately.
