From Rusty’s Facebook page.
Something for me to try, though I may have to do a little adapting.
It’s an oldie. Make sure to use fresh eggs. You can buy them at the store, just check the expiration date and get the freshest ones. Prepare the sauce while the pasta is cooking to ensure that the fettuccine will be hot when the sauce is finished; the heat of the pasta cooks the raw eggs that are tossed with it.
Make sure the eggs are beaten and ready to go before you start.
- 1 pound fettuccine
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
- 1 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 cooked bacon, cut into 1-inch pieces
- 1 cup grated Parmesan cheese (about 3 ounces)
- 1/4 cup chopped fresh parsley
- Cook pasta in heavy large pot of boiling salted water until al dente. Drain well, reserving 1 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 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.