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

Description

'I Had A Delightful Dinner At Andiamo! Ristorante While On Vacation In San Diego,' Writes Laverne Smith Of Seattle, Washington. 'Could You Get...

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