Cinnamon-pancetta carbonara

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
4 slices streaky bacon, chopped
4 slices pancetta, chopped
1/4 tsp ground cinnamon
475ml whipping cream
150g freshly grated Parmesan
6 large egg yolks
560g fresh fettuccine
Salt and freshly ground black pepper
2 tbsp chopped fresh chives
1) Fry the streaky bacon and pancetta together in a large, heavy-based frying pan over medium heat for 5 minutes, until almost crisp. Sprinkle with the cinnamon and continue to fry for a further 2 minutes, until the bacon is crisp and golden. Leave to cool.

2) Whisk in the cream, cheese, and yolks to blend.

3) Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the fettuccine and cook for about 3 minutes, until it is just tender but still firm to the bite. Drain.

4) Add the fettuccine to the cream mixture and toss for about 5 minutes over medium-low heat, until the sauce coats the pasta thickly.

5) Season the pasta to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

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