Fettuccine Carbonara with Gorgonzola

1 pound fettuccine
1/4 cup olive oil
2 cloves garlic, minced
20 oz. frozen artichoke hearts, quartered
1 1/2 cups Gorgonzola, about 6 oz.
1 cup whipping cream
1 cup half and half
1 tsp. dried crushed red pepper
1 tsp. black pepper
1/2 tsp. salt
3 large eggs, beaten to blend
8 slices cooked bacon cut into 1" pieces
1 cup grated Parmesan, about 3 oz.
1/4 cup chopped parsley

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 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 fettuccine to sauce and quickly toss to coat. Remove from heat. Add eggs to pasta and toss well. Add cooked bacon, 1/2 cup Gorgonzola cheese, 1/2 cup Parmesan and parsley and toss to incorporate. Add reserved pasta liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan over pasta and serve immediately. Makes 4 main course or 6 first course servings.

Credit: Bon Appetit 11/00