Overview
Cinnamon Pancetta Carbonara Giada De Laurentiis Everyday Pasta 6 servings 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 cheese 6 large egg yolks 18 ounces fettuccine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives Cook the pancetta and bacon in a large, heavy skillet 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 bowl over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occassionally. 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.