I got this recipe from Foodnetwork
by Giada De Laurentiis
- 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
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.
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.
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.