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Gorgonzola Pasta Carbonara

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Serves 4


1 lb linguine or fettuccine pasta
8 slices pancetta or bacon, diced
1/4 cup butter
1 medium sweet onion, finely diced
8 oz. sliced baby bella mushrooms, optional
2 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
1/4 cup Marsala, sherry, or brandy
1 1/2 cups crumbled gorgonzola cheese, divided use
1 cup heavy cream
1 cup half and half
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 large egg yolks, beaten
1 cup grated Parmesan cheese, divided use
1/4 cup chopped fresh parsley
1 cup toasted walnuts, chopped and toasted, optional


  1. Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta water.
  2. While pasta is cooking, make the sauce. Heat a large skillet over medium-high heat; add bacon. Sauté until crisp and remove with slotted spoon to paper towels to drain. Drain all but 1 tablespoon of the fat and keep drippings in pan; return to heat. Add butter or olive oil, onion, mushrooms, if using, garlic, and crushed red pepper and sauté 5 minutes. Add marsala and stir until almost evaporated. Add heavy cream, half and half, 1 cup gorgonzola cheese, black pepper and salt and simmer until sauce thickens, about 5 minutes.
  3. Whisk egg yolks and 1/2 cup of the Parmesan together and add to the sauce; stir in reserved bacon. Add hot pasta to sauce and toss to coat; remove from heat.
  4. Add remaining Gorgonzola and parsley and toss to incorporate. Add reserved pasta cooking water to thin sauce, if desired. Sprinkle remaining 1/2 cup Parmesan cheese and toasted walnuts, if using, over pasta and serve.
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