Fettuccini Carbonara with Bacon and Gorgonzola

Featured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.
Fettuccini Carbonara with Bacon and Gorgonzola


This cheesy pasta has flavors of garlic, bacon, artichoke and cream that blend together perfectly. Pair this with a Merlot.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 1 pound fettuccine
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 1/2 8-oz 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 tsp. salt
• 3 large eggs, beaten to blend
• 8 slices cooked bacon, cut into 1-inch pieces
• 1 cup grated Parmesan cheese
• 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.

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