Cinnamon Pancetta Carbonara By Giada De Laurentiis Recipes

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CINNAMON-PANCETTA CARBONARA BY GIADA DE LAURENTIIS



Cinnamon-Pancetta Carbonara by Giada De Laurentiis image

I haven't tried this recipe yet, but it looked and sounded so good when Giada made it on her show. I've never had cinnamon in an alfredo type dish, but it sounds really good. If you try it, let me know what it's like, because I probably won't be able to make it for a while.:)

Provided by myslys

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated parmesan cheese
6 large egg yolks
18 ounces fresh fettuccine
salt & freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
  • 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, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Nutrition Facts : Calories 751.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 413, Sodium 568.7, Carbohydrate 50.8, Fiber 0.1, Sugar 0.4, Protein 25.4

PANCETTA AND CINNAMON WAFFLES



Pancetta and Cinnamon Waffles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 29m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup chopped walnuts
1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron
3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
3 cups Belgian waffle mix (recommended: Krusteaz)
2 eggs
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.
  • Preheat and lightly grease a waffle iron.
  • Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.
  • In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.
  • Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately

PASTA WITH PANCETTA AND TOMATO SAUCE - GIADA DE LAURENTIIS



Pasta With Pancetta and Tomato Sauce - Giada De Laurentiis image

I saw Food Network's Giada make this simple and quick to put together dish and had to make it. I loved it! Sometimes, I substitute lean ham or canadian bacon for the panchetta.

Provided by rosewater

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
sea salt
2 garlic cloves, coarsely chopped
1 pinch dried crushed red pepper flakes
1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
1 lb linguine
1/2 cup grated pecorino romano cheese

Steps:

  • Add the pancetta to a large skillet over medium heat.
  • Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika).
  • Add the onion and saute till tender for 5 minutes. Season with salt.
  • Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds.
  • Stir in the tomato puree.
  • Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes.
  • Meanwhile, boil the pasta according to directions.
  • Drain, reserving 1 cup of the cooking liquid.
  • Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
  • Toss with the cheese.

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  • Meanwhile, in a large, deep skillet, cook the pancetta and bacon over moderately high heat until crisp, about 6 minutes. Add the cinnamon and cook for 10 seconds. Reduce the heat to low.
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