Cinnamon Prosciutto Carbonara
A touch of cinnamon with prosciutto add unique flavors to traditional carbonara.
Ingredients
- 4 slices bacon chopped
- 4 slices prosciutto chopped (substitute pancetta if desired)
- ¼ teaspoon ground cinnamon
- 2 cups whipping cream
- 1 ½ cups freshly grated Parmesan
- 6 large egg yolks
- 18 ounces fresh fettuccine
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Sauté the bacon and prosciutto in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pprosciutto and sauté until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
- 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.
Notes
Recipe slightly adapted from Food Network
Nutrition
Serving: 1servingCalories: 840kcalCarbohydrates: 67gProtein: 27gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 380mgSodium: 617mgPotassium: 390mgFiber: 3gSugar: 4gVitamin A: 1731IUVitamin C: 1mgCalcium: 328mgIron: 2mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!