Fettuccine carbonara is a typical weeknight meal for many Italians, and I love it, too. I couldn’t resist adding an extra layer of flavor to this classic dish to improve on something that is already great. I know the sweet-salty combination of bacon with cinnamon sounds odd, but the flavors are extraordinary together. Try it; you’ll see.

　　

Ingredients

6 servings

　　6 ounces pancetta (about 6 slices), chopped

　　2 ounces bacon (2 or 3 slices), chopped

　　1/4 teaspoon ground cinnamon

　　2 cups heavy cream

　　1 1/2 cups freshly grated Parmesan cheese

　　6 large egg yolks

　　18 ounces fresh fettuccine

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons chopped fresh chives

　　

Step 1

Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes. Sprinkle with the cinnamon and sauté until the meat is crisp and golden, about 2 minutes longer. Turn the heat to low. In a small bowl, whisk together the cream, cheese, and egg yolks. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.

　　

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.

　　

Step 3

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 not boil). Transfer the pasta to a large, wide serving bowl. Sprinkle with the chives and serve.

　　Everyday Pasta