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

Giada De Laurentiis
July 2012

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Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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