Recipes

Giada - Cinnamon and Pancetta Carbonara

alicat03
See all alicat03 Recipes

"A truly unique flavor experience. This is best served fresh (eaten as leftovers not recommended)."

Post a Review
Add to Recipe Box

Print

Add To Recipe Box: (Save recipe and add a personal "tag" to help you quickly sort and find this recipe later on.)

Add Tag:   

Post Review: 

• 4 slices bacon, chopped
• 4 slices pancetta, chopped *I used 6 slices of prosciutto instead
• 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.