Cinnamon Carbonara
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g bacon, diced
- 150 g ham, diced
- 0.25 teaspoon ¼ cinnamon
- 100 g parmesan, freshly rated
- 500 ml cream
- 6 large egg yolks
- 500 g spahetti or fresh fettuccine
- salt and pepper
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- In a large pan, cook the bacon and ham for about 5 minutes until almost crispy. Add the cinnamon and let the bacon cook for another 2 minutes so that it is crispy and golden brown, then set it aside and let it cool down. In a large bowl, mix the cream, eggs and Parmesan cheese and then pour it over the bacon and ham and stir everything well.
- In the meantime, cook the pasta in well-salted water until al dente. Drain the water and add the pasta to the cream sauce. Mix everything well and reheat everything over a low flame so that the eggs permeate, but be careful that they don`t start to boil because you don`t want any scrambled eggs. Season everything with salt and pepper.
- Sprinkle the parsley on top and serve with schnitzel.
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