- 250 g (8 ⅚ oz) of your favorite pasta (e.g. fettuccine, penne or spaghetti) - 200 ml (~1 cup) heavy cream (33%) - 30 g (1 oz) unsalted butter - 50 g (1 ¾ oz) grated Parmesan cheese - 35 g (1 ¼ oz) gorgonzola (or other blue or green mold cheese) - 40 g (1 ⅖ oz) marinated artichokes - 2-3 cloves garlic - ½ tsp. red pepper flakes (optional, for spiciness) - 40 g (1 ⅖ oz) bacon or pancetta - 100 g (3 ½ oz) shiitake mushrooms (you can substitute other mushrooms to your liking) - salt and black pepper to taste
Dice the shiitake mushrooms, remove the stems, chop the garlic finely, cut the bacon into thin strips, cut the artichokes randomly.
Boil water, salt, cook the pasta for a minute less than the specified time, save some of the cooking water.
In a pan over low heat, fry the bacon, add butter. Fry the mushrooms for about 5 minutes, then add the garlic and artichokes and cook for about a minute, stirring.
Pour in the cream, add the parmesan and gorgonzola, stirring until smooth. Add 50 ml of the pasta water, if the sauce seems thick, add more water. Combine the pasta with the sauce, cook stirring for about a minute or two. If necessary, add more cooking water for the perfect sauce consistency.