Active Time
20 MIN
Total Time
20 MIN
Serves : 6

A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen. Plus: Pasta Recipes and Tips

How to Make It

Step 1    

In a large pot of boiling salted water, cook the fettuccine until al dente.

Step 2    

Meanwhile, in a large, deep skillet, cook the pancetta and bacon over moderately high heat until crisp, about 6 minutes. Add the cinnamon and cook for 10 seconds. Reduce the heat to low.

Step 3    

In a medium bowl, whisk the cream with the grated cheese and egg yolks and season with salt and pepper. Add the mixture to the skillet and remove from the heat.

Step 4    

Drain the pasta, reserving 1/2 cup of the water. Add the pasta and the reserved water to the skillet and simmer gently, tossing until the pasta is coated with a thick sauce, 2 to 3 minutes. Serve the carbonara in shallow bowls, sprinkled with the chives.

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