Fettuccine Carbonara with Gorgonzola
Ingredients:
1 pound 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 Parmesan 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 Parmesan 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 Parmesan cheese over pasta and serve. Make 6 (first-course) or 4 (main-course) servings.
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1 pound 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 Parmesan 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 Parmesan 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 Parmesan cheese over pasta and serve. Make 6 (first-course) or 4 (main-course) servings.
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