Cinnamon-pancetta Carbonara By Giada De Laurentiis

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 slices bacon, chopped
• 4 slices pancetta, chopped
• 1/4 teaspoon ground cinnamon
• 2 cups whipping cream
• 1 1/2 cups freshly grated parmesan cheese
• 6 large egg yolks
• 18 ounces fresh fettuccine
• salt & freshly ground black pepper
• 2 tablespoons chopped fresh chives

Recipe

• 1 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.
• 2 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.