Cinnamon Pancetta Carbonara Recipes

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CINNAMON-PANCETTA CARBONARA BY GIADA DE LAURENTIIS



Cinnamon-Pancetta Carbonara by Giada De Laurentiis image

I haven't tried this recipe yet, but it looked and sounded so good when Giada made it on her show. I've never had cinnamon in an alfredo type dish, but it sounds really good. If you try it, let me know what it's like, because I probably won't be able to make it for a while.:)

Provided by myslys

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 751.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 413, Sodium 568.7, Carbohydrate 50.8, Fiber 0.1, Sugar 0.4, Protein 25.4

CINNAMON-PANCETTA CARBONARA



Cinnamon-Pancetta Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

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

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.

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