Cinnamon Pancetta Carbonara

As featured in blog post #7: The Singe of Cinnamon.


carbonara 3

Cinnamon Pancetta Carbonara

  • 2 ounces pancetta
  • 4 slices bacon
  • 1/2 – 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 1/4 cup half and half heavy cream
  • 1 cup parmesan, freshly grated
  • 3 egg yolks
  • 12 ounces fresh fettuccine/linguine
  • 1 tablespoon butter
  • 8 ounces asparagus, chopped into 1″ pieces (optional)
  • handful parsley, chopped
  • salt, to taste

Put on a large pot of water to boil for the pasta.  Heat a large skillet over medium-low heat.  Add the pancetta, bacon, cinnamon, and black pepper.  Cook until the meat is crispy but not too brown.  Pour in the half and half and heat until steaming.  Add parmesan cheese and stir until melted.  Take off heat but keep sauce in the skillet.  In a small pan heat the butter over medium high heat then add the asparagus pieces.  Cook while stirring frequently until bright green and somewhat tender.  Remove from heat.  Once the pasta water is boiling add the fettuccine/linguine while watching closely.  Fresh pasta only takes about three minutes to be al dente.  Strain pasta and add it to the carbonara sauce pan.  Heat over low and stir in egg yolks one at a time.  Keep over low to prevent the yolks from scrambling, but long enough so the sauce thickens as the eggs cook.  Stir in parsley and salt to taste.  Serve immediately and top with asparagus and a sprinkling of extra cinnamon.


Vegetarian Bonus Option:

  • Omit the pancetta and bacon
  • Cook the cinnamon  in 1 tablespoon butter with 1 shallot, finely diced


GF bonus option:

  • Subsitute in your favorite brand of gluten free pasta
  • Make sure that the bacon and pancetta are gluten free, as some processing can cause cross contamination


Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: Cinnamon Pancetta Carbonara


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