Cinnamon-Pancetta Carbonara

Ingredients

• 4 slices bacon chopped
• 6 large egg yolks 
• 18 ounces fettuccine barilla fresh
• 2 tablespoons chives fresh chopped
• 0.3 teaspoon ground cinnamon 
• 4 slices pancetta chopped
• 1.5 cups parmesan freshly grated
• 6 servings salt and pepper black freshly ground
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes.
2. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool.
3. Whisk in the cream, cheese, and yolks to blend.
4. Meanwhile, bring a large pot of salted water to a boil over high heat.
5. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes.
6. Drain.
7. 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.
8. Transfer the pasta to a large wide serving bowl.
9. Sprinkle with chives and serve.