Cinnamon Pancetta Carbonara
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    • 6 ounces pancetta (about 6 slices), chopped
    • 2 ounces bacon (2 or 3 slices), chopped
    • 1/4 teaspoon ground cinnamon
    • 2 cups heavy cream
    • 1 1/2 cups freshly grated Parmesan
    • 6 large egg yolks
    • 18 ounces fresh fettuccine
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh chives


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.

Recipe tags

Easy Italian

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