Cinnamon-Pancetta Carbonara by Giada De Laurentiis
- Ready In:
- 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
- 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.
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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!
I watched Giada make this dish, and really wanted to try it. I did a search here, and luckily this recipe was posted. I have many many carbonara variations in my time (please see my To Die for Carbonara by Tom Cruise #99354) I swore I would never try another recipe because EVERYONE loves my carbonara...until I made this...This was TERRIFIC!!! Do not let the cinnamon scare you off...it is NEEDED! Easy and impressive for guests!