Cinnamon-Pancetta Carbonara (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
4 slices bacon, chopped |
4 slices pancetta, chopped |
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 |
Directions:
1. 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.
2. 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.
|
|