Cinnamon Pancetta Carbonara

1. 1

   Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes.

2. 2

   Sprinkle with the cinnamon and saute until the meat is crisp and golden, about 2 minutes longer.

3. 3

   Turn the heat to low.

4. 4

   In a small bowl, whisk together the cream, cheese, and egg yolks.

5. 5

   Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.

6. 6

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

7. 7

   Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.

8. 8

   Drain the pasta and add it to the cream mixture with the salt and pepper.

9. 9

   Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes (do not boil).

10. 10

    Transfer the pasta to a large, wide serving bowl.

11. 11

    Sprinkle with the chives and serve.

* Per serving · 4 servings · Values may vary.