CINNAMON PANCETTA CARBONARA
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Saute equal parts bacon and pancetta until almost crisp and add cinimon. Then let this cool. Then wisk in 2 c whipping cream, 1 ½ c grated Parmesan and 6 large egg yolks. Wisk this to blend. Meanwhile boil in salted water 18 oz fresh fettuccine until just tender but still firm. Drain. Add the fettuccie to the cram mixture and toss over mdedium low heat until the sauce coats the pasts thickly, about five minutes (do not boil). Season pasta with salt and pepper. Sprinkle with the bacon and pancetta and fresh chives. We tried this 03/2008 and it was very good. Boys did not want the bacon though.