Ingredients

• 1 lb fettuccine
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 (10 ounce) packages frozen artichoke hearts, thawed, quartered
• 1 1/2 cups crumbled gorgonzola (about 6 ounces)
• 1 cup whipping cream
• 1 cup half-and-half
• 1 teaspoon dry crushed red pepper
• 1 teaspoon fresh 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 parsley

Instructions

1. Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.

2. Drain well, reserving 1/2 cup pasta cooking liquid (water).

3. Meanwhile, heat olive oil in heavy large pot over medium-high heat.

4. Add garlic and saute 2 minutes.

5. Add artichoke hearts; saute 5 minutes.

6. 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.

7. Add hot pasta to sauce and toss to coat.

8. Remove from heat.

9. Add Eggs to pasta and toss well.

10. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.

11. Add reserved pasta cooking liquid to thin sauce, if desired.

12. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.