Monday, January 3, 2011

Cinnamon-Prosciutto Carbonara

If you are looking for a twist on the same ol' pasta dishes, try this delicious recipe for Cinnamon-Prosciutto Carbonara. The cinnamon adds a unique and special flavor that goes so well with pancetta.

Cinnamon-Prosciutto Carbonara
Makes several servings

4 slices bacon, chopped
4 slices pancetta, chopped (I used 6 slices of prosciutto instead)
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

1. Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

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, about 3 minutes. Drain. 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). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Recipe slightly adapted from Foodnetwork

1 comment:

  1. My family had this for dinner tonight. It was awesome!! Loved this recipe! :D

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