Instructions: 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 saute 2 minutes. Add artichoke hearts; saute 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.

This recipe yields 6 (first-course) or 4 (main-course) servings.

Comments: "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 Tagliatelle carbonara? It was the best pasta Ive ever had."

Prepare the sauce while the pasta is cooking to ensure that the Tagliatelle 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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