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Cinnamon Pancetta Carbonara

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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.

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