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from Bao's cookbook

Fettuccine Carbonara with Gorgonzola

TAGS:
pasta

     






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Ingredients:
  • 1 pound fettuccine
  • olive oil
  • 2 garlic cloves, minced
  • 2 8-ounce packages frozen artichoke hearts, thawed, quartered
  • 1.5 cups crumbled Gorgonzola cheese (about 6 ounces)
  • 2 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
  • 10 slices cooked bacon, cut into 1-inch pieces
  • 1 cup grated Parmesan cheese (about 3 ounces)
  • 1/4 cup chopped fresh parsley
  • Preparation:
    1. - Sauté garlic 2 minutes.
    2. - Add artichoke hearts; sauté 5 minutes.
    3. - 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.
    4. - Add hot pasta to sauce and toss to coat. Remove from heat.
    5. - Add eggs to pasta and toss well.
    6. - Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
    7. - Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.

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    modified: 2011.12.28 | created: 2011.12.28





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