CINNAMON PANCETTA CARBONARA RECIPES

Steps:

• In a large pot of boiling salted water, cook the fettuccine until al dente.
• Meanwhile, in a large, deep skillet, cook the pancetta and bacon over moderately high heat until crisp, about 6 minutes. Add the cinnamon and cook for 10 seconds. Reduce the heat to low.
• In a medium bowl, whisk the cream with the grated cheese and egg yolks and season with salt and pepper. Add the mixture to the skillet and remove from the heat.
• Drain the pasta, reserving 1/2 cup of the water. Add the pasta and the reserved water to the skillet and simmer gently, tossing until the pasta is coated with a thick sauce, 2 to 3 minutes. Serve the carbonara in shallow bowls, sprinkled with the chives.

Steps:

• 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.