Pasta with Bacon and Artichokes

Prepare the sauce while the pasta is cooking to ensure that the pasta will be hot when the sauce is finished, the heat of the pasta cooks the raw eggs that are tossed with it.

1 lb pasta (fettuccine, linguine, spaghetti or tagliatelle)
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2½ (8 oz) pkgs frozen artichoke hearts, thawed, quartered
1½ cup (6 oz) Gorgonzola cheese, crumbled
1 cup whipping cream
1 cup half-and-half cream
1 tsp. red pepper, dried crushed
1 tsp. black pepper, freshly cracked
½ tsp. sea salt
3 large eggs, beaten to blend
8 slices bacon, cooked , cut into 1” pieces
1 cup  Parmesan cheese, grated (3 oz)
¼ cup fresh parsley, chopped

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, about 7-8 minutes. Drain well, reserving ½ 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 ½ 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, ½ cup Gorgonzola, ½ cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining ½ cup Gorgonzola and ½ cup Parmesan cheese over pasta and serve.

Makes 6 appetizers or 4 main courses.