Cinnamon-Pancetta Carbonara

Name: Cinnamon-Pancetta Carbonara
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 4 slices bacon, chopped; 1 1/2 cups freshly grated Parmesan; 6 large egg yolks; 4 slices pancetta, chopped; 1/4 teaspoon ground cinnamon; 2 cups whipping cream; 18 ounces fresh fettuccine; Salt and freshly ground black pepper; 2 tablespoons chopped fresh chives

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 6 servings

Ingredients

4 slices bacon, chopped

1 1/2 cups freshly grated Parmesan

6 large egg yolks

4 slices pancetta, chopped

1/4 teaspoon ground cinnamon

2 cups whipping cream

18 ounces fresh fettuccine

Salt and freshly ground black pepper

2 tablespoons chopped fresh chives

Directions

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
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. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

My Private Notes

Show: Everyday Italian

Episode: Eating Across America

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Cinnamon-Pancetta Carbonara