Recipe by myslys
I haven't tried this recipe yet, but it looked and sounded so good when Giada made it on her show. I've never had cinnamon in an alfredo type dish, but it sounds really good. If you try it, let me know what it's like, because I probably won't be able to make it for a while.:)
Top Review by Lawsome
I found this recipe in the Food Network Favorites Cookbook. That recipe used 8 slices of pancetta and excluded the chives. The texture, taste and consistency were perfect. I liked the cinnamon, adding it was a first for me, but it is a distinct taste that I don't think I would want on a regular basis. Definitely worth trying at least once!
- 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
Directions See How It's Made
- 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.