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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 181 reviews
By sakuradrops17
Campbell, CA
on April 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This carbonara is a definite treat! It's extremely rich so this exact recipe isn't something I'd make often. It's a great dish to make for company, my family couldn't get enough!! I made a (superslimmed-down version of this recipe that I make often.
By CyngusX1
Springfield, OR
on December 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm gong to try this tomorrow. Do you drain the bacon & pancetta grease or keep it in the pan? Thoughts?
By jenniebergstrom...
Bellevue
on October 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was decadent! I halved the recipe and made homemade pasta for the first time. A little of this goes a long way! This is a different technique that I'm used to when making carbonara. It felt like a kicked up mac n' cheese. A light salad would go nicely with this as a contrast to the richness of this dish. My husband who doesn't like cinnamon that you can taste in a dish, thought it added a nice touch. I also liked that there were few ingredients to prep. There basically was no prep. I will make this again when there is a chill in the air and a fire in the fireplace.
Read all 181 reviews