Name: Fettuccine Carbonara with Gorgonzola
Yield: Make 6 (first-course) or 4 (main-course) servings
Ingredients: 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

"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.

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