Cinnamon-Pancetta Carbonara

I got this recipe from Foodnetwork by Giada De Laurentiis

Ingredients

4 slices bacon, chopped
4 slices pancetta, chopped
1/4 tsp ground cinnamon
2 Cups whipping cream
1 1/2 Cups freshly grated Parmesan
6 Large egg yolks
18 oz fresh fettuccine
Salt and freshly ground black pepper
2 Tbsp 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.

DJ Samuels
10/14/20