Pasta Carbonara with Cinnamon

This is my favorite comfort food dish. It might even be my favorite dish, period.  I CRAVE this. It’s so rich and delicious, it’s definitely a once a year kind of thing. Once, in a moment of insanity, I tried fussing with it to make it slightly less deadly – using egg beaters (gross!), turkey bacon, and FF half and half, but it was a total waste of time. I mean, if you’re going to have pasta with eggs, cream, and bacon, have pasta with eggs, cream, and bacon. Am I right?

Also, this dish really benefits from some freshness in the way of chives — cuts through the richness a bit. Unfortunately, when Brian offered to run to the corner store for me, he came home with 4 bunches of GIANT scallions instead. He means well 🙂

Pasta Carbonara with Cinnamon
serves 4-6 / adapted from this recipe

Here’s what I used:

  • 5 slices bacon (nitrate-free is always preferred), chopped
  • 4 oz chopped pancetta
  • 1/2-3/4 tsp ground cinnamon
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan
  • 6 egg yolks
  • 18 ounces fresh fettuccine (2 packages buitoni)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives*

Here’s what I did:

  1. Saute the bacon and pancetta in a large heavy frying pan over medium heat for about 5 minutes until almost crisp. Sprinkle the cinnamon over the bacon and pancetta and saute about 2 minutes longer until it’s crispy. Remove from heat and cool for 10-15 minutes (so the eggs don’t scramble when you add them in).
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta for about 3 minutes until tender and drain.
  3. Combine the cream, parmesan, and egg yolks in a medium bowl. Once bacon mixture is cool, gently stir the cream mixture into the pan with the bacon and put the pan over medium heat.. 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).
  4. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives (not pictured) and stick your face in it.

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