FETTUCCINE CARBONARA WITH GORGONZOLA "I had a delightful dinner at Andiamo! Ristorante while on vacation in San Diego," writes Laverne Smith of Seattle, Washington. "Could you get their recipe for fettuccine carbonara? It was the best pasta I’ve ever had." 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. (note: adding raw eggs to hot pasta is traditional in rome and is done alot for early morning meals. it provides a creamy sauce texture to the pasta. if you want you can separate and just use the yolks to avoid any potential scrambling of the whites in the pasta). 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 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. Make 6 (first-course) or 4 (main-course) servings.