Pancetta Carbonara

A platter of Pancetta Carbonara

Giada’s Pancetta Carbonara is rich and creamy with just a few simple and fresh ingredients.  Cinnamon adds just the right touch.




  1. Cook the pancetta in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes. Sprinkle with cinnamon and sauté until the meat is crisp and golden, about 2 minutes longer. Turn the heat to low.
  2. In a small bowl, whisk together the cream, cheese, and egg yolks. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.
  3. 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, 2-3 minutes.
  4. Drain the pasta and add it to the cream mixture with the salt and pepper. Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes (do not boil). Transfer the pasta to a large serving bowl. Sprinkle with chives and serve.


This is best served right away.