Cinnamon-Pancetta Carbonara

Name: Cinnamon-Pancetta Carbonara
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 slices bacon, chopped; 6 larges egg yolks; 510 grams fresh fettuccine; 2 Tbsps chopped fresh chives; 0 teaspoons ground cinnamon; 4 slices pancetta, chopped; 355 milliliters freshly grated Parmesan; 6 servings Salt and freshly ground black pepper; 473 milliliters whipping cream

Cinnamon-Pancetta Carbonara might be a good recipe to expand your main course recipe box. One serving contains 857 calories, 29g of protein, and 54g of fat. This recipe serves 6. It is a rather inexpensive recipe for fans of Mediterranean food. If you have parmesan, egg yolks, ground cinnamon, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes.

Ingredients you will need

Pancetta

Bacon

Equipment you will use

Frying Pan

Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool.

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Cinnamon

Pancetta

Bacon

Whisk in the cream, cheese, and yolks to blend.

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Cheese

Cream

Egg Yolk

Equipment you will use

Whisk

Meanwhile, bring a large pot of salted water to a boil over high heat.

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Water

Equipment you will use

Pot

Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes.

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Fettuccine

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.

Ingredients you will need

Salt And Pepper