Cinnamon Pancetta Carbonara

• 6 ounces pancetta (about 6 slices), chopped
• 2 ounces bacon (2 or 3 slices), chopped
• 1/4 teaspoon ground cinnamon
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 6 large egg yolks
• 18 ounces fresh fettuccine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives

1. Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes.
2. Sprinkle with the cinnamon and saute until the meat is crisp and golden, about 2 minutes longer.
3. Turn the heat to low.
4. In a small bowl, whisk together the cream, cheese, and egg yolks.
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. Meanwhile, bring a large pot of salted water to a boil over high heat.
7. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.
8. Drain the pasta and add it to the cream mixture with the salt and pepper.
9. Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes (do not boil).
10. Transfer the pasta to a large, wide serving bowl.
11. Sprinkle with the chives and serve.

pancetta, bacon, ground cinnamon, heavy cream, parmesan cheese, egg yolks, fresh fettuccine, salt, freshly ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/cinnamon-pancetta-carbonara-394310 (may not work)