Cinnamon-Pancetta Carbonara

by Cate on March 14, 2004

Recipe courtesy of Giada De Laurentiis

4 slices bacon, chopped (I used 8 slices)
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1-1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

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.

Sweetnicks’ Notes: Truly an OMG recipe; perfect for company, but quick enough for a weeknight meal. Very simple to make.

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{ 1 comment… read it below or add one }

Erik May 24, 2006 at 6:53 pm

I made this and it turned out great. I sprinked some fresh blanched peas on the top for some color to finish it off. thanks for the recommendation.


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