Fettuccine Carbonara with Gorgonzola
- Preparing Time: -
- Total Time: -
- Served Person: Make 6 (first-course) or 4 (main-course) servings
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 cup whipping cream
- 1 cup half and half
- 1/4 cup chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 1 pound fettuccine
- 2 garlic cloves, minced
- 3 large eggs, beaten to blend
- 1 teaspoon dried crushed red pepper
- 1 cup grated parmesan cheese (about 3 ounces)
- Carbohydrate 72 g(24%)
- Cholesterol 209 mg(70%)
- Fat 57 g(87%)
- Fiber 8 g(31%)
- Protein 34 g(69%)
- Saturated Fat 26 g(128%)
- Sodium 937 mg(39%)
- Calories 930
Preparation 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. 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. 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.
Preparation 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. 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. 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.
