Loading

print this recipe print this recipe

carbonara

Cinnamon-Pancetta Carbonara
Recipe courtesy Giada De Laurentiis

Yield 4 servings

Ingredients

4 slices bacon ..... chopped
4 slices pancetta ..... chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine (or any dried pasta)
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Method

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. 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.

aqua pazza

daikon steak

Zuni braised oxtail

Linguini with Cabbage and anchovie

Pork and Pok Choi Ankake Yakisoba

Talames

Pork and cabbage stir fry with shio koji

Braised Sliced Pork Belly with Cabbage and Chickpeas

Squid celery stirfry

Potato and Beef Croquette

Potato and Beef Croquette

Large Sushi Roll

12 vegetables white stew

King mushroom and bok choy stir fry

King mushroom and bok choy stir fry

Beets and Potato Gnocchi

Stuffed Beets

slow-roasted pork shoulder

Wild mushroom with whole wheet pasta

Chapche

posole

Vietnamese style grilled chicken noodle

orecchiette with pesto

artichoke pasta

carbonara

pasta with anchovies, fennel and pine nutes

redpeper ravioli

Grilled whole fish

Oxtail Pot Pie

Salt Bake Red Snapper