Ingredients
2
1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1
1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1
tsp dried crushed red pepper
1
tsp freshly ground black pepper
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
Directions
1.
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.
2.
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.
3.
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.
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