Ingredients
- 6 ounce pancetta (about 6 slices), chopped
- 2 ounce bacon (2 or 3 slices), chopped
- 1/4 teaspoon ground cinnamon
- 2 cup heavy cream
- 1 1/2 cup freshly grated parmesan
- 6 cup large egg yolks
- 18 ounce fresh fettuccine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh chives
Preparation
Baking Directions:
Cook the pancetta and bacon in a large, heavy frying pan over medium-high heat until almost crisp, about 5 minutes.
Sprinkle with cinnamon and saute until the meat is crisp and golden, about 2 minutes longer.
Turn the heat to low.
In a small bowl, whisk together the cream, cheese, and egg yolks.
Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes.
Drain the pasta and add it to the cream mixture with the salt and pepper.
Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes (do not boil).
Transfer the pasta to a large, wide serving bowl.
Sprinkle with the chives and serve.