What's for Dinner?

The other night we had carbonara. That’s right, more pasta. We eat tons! Carbonara is a common weeknight meal for many Italians and I've read that the dish originated in Rome. It’s fast, easy, and super tasty. While it's not the healthiest... sometimes you just need to indulge... I like Giada De Laurentiis’s version and it’s another one from Everyday Pasta. Traditionally, it’s made without cream, though this recipe includes it. The secret ingredient is……well I won’t spoil the surprise for you. Michael calls it the Italian version of “breakfast for dinner”. He’s right – bacon and eggs.

Cinnamon Pancetta Carbonara

Serves 6

Ingredients:

• 6 ounces pancetta (about 6 slices), chopped
• 2 ounces of bacon (2 to 3 slices, chopped) (I only used pancetta)
• 1/4 teaspoon ground cinnamon
• 2 cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• 6 large egg yolks
• 18 ounces fresh fettuccine (I sometimes use tagliatelle)
• 1/2 teaspoon salt (I leave out the salt. The pancetta has plenty.)
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh chives (I didn't use these because I can't find chives in Italy...)
  

1. Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes.
2. Sprinkle with the cinnamon and sauté until the meat is crisp and golden, about 2 minutes longer.
3. Turn the heat to low.
4. In a small bowl, whisk together the cream, cheese, and egg yolks.

5. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often.

6. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, stirring occasionally.
7. Drain the pasta and add it to the cream mixture with the salt and pepper. Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes. (Do no boil.)
8. Transfer the pasta to a large, wide serving bowl. Sprinkle with the chives and more cheese.