Cinnamon-Pancetta Carbonara By Giada De Laurentiis

• 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

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.

bacon, pancetta, ground cinnamon, whipping cream, freshly grated parmesan cheese, egg yolks, fresh fettuccine, salt, fresh chives

Taken from www.food.com/recipe/cinnamon-pancetta-carbonara-by-giada-de-laurentiis-138626 (may not work)