Cinnamon Pancetta Carbonara by Giada De Laurentiis
Indulge in the bold and unexpected flavors of Cinnamon Pancetta Carbonara by Giada De Laurentiis—a sophisticated twist on a classic Italian favorite. This creamy pasta dish combines tender spaghetti with crispy pancetta, a luxurious Parmesan-egg sauce, and a surprising hint of cinnamon that elevates the dish to new heights. Perfectly balanced with minced garlic and accented by freshly ground black pepper, this recipe beautifully marries savory and subtly sweet notes. Ready in just 30 minutes and garnished with fresh parsley for a vibrant touch, this carbonara is an irresistible choice for cozy weeknight dinners or impressive entertaining. Bring the comfort of classic Italian cuisine to your table with this flavorful and creative take on pasta carbonara.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 6 ounces Pancetta, diced
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 3 Large eggs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning. Remove the skillet from heat.
In a medium bowl, whisk together the eggs, grated Parmesan cheese, ground cinnamon, salt, and black pepper until well combined.
Slowly add the cooked spaghetti to the skillet with the pancetta and garlic, tossing to combine. Gradually pour the egg mixture over the pasta, tossing quickly to coat the noodles without scrambling the eggs. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Divide the pasta among serving plates, garnish with chopped parsley (if using), and serve immediately.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.4 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1075 mg | 83% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
