Pancetta Pasta
Eating a bowl of Fettuccine Carbonara with Pancetta is the ultimate comfort food. The addition of pancetta gives this rich and creamy sauce a flavor boost that is amazing. Best of all pancetta pasta comes together in just 30 minutes.
Ingredients
- 8 oz Pancetta (chopped)
- ¼ tsp Cinnamon
- 2 cups Heavy cream
- 1 ½ cups Parmesan cheese
- 6 large Eggs (yolk only)
- 18 oz fettuccine/bucatini
- 2 tablespoons Fresh chives (chopped)
- Salt and pepper
Instructions
- 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.
- 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 until it is just slightly thickened. This won't take long.
- While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, stirring occasionally, 1-3 minutes if fresh, 10 minutes if dried.
- Drain the pasta and add it to the cream mixture, salt and pepper to taste. Continue cooking over very low heat until the sauce coats the pasta, about 2 minutes, do not let it boil.
- Transfer the pasta to a large serving bowl. Sprinkle with chives and serve.
Barbara's Notes + Tips
- This is best served right away.
- Use the freshest ingredients you can find.
- You can substitute bacon for pancetta.
- You can use any type of long pasta, other than angel hair which is too thin to hold the sauce.
Nutrition
Calories: 928kcal | Carbohydrates: 65g | Protein: 34g | Fat: 59g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 408mg | Sodium: 770mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1742IU | Vitamin C: 1mg | Calcium: 409mg | Iron: 3mg
