Summary

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

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Instructions

1. 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.
2. 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.
3. Sprinkle the parsley on top and serve with schnitzel.