Guess what time it is? Secret Recipe Club reveal time! I’ve loved being involved in this blogging community and expanding by horizons with cooking for other different blogs.
This month, I was paired up with Sarah from the Pajama Chef. Sarah shares not only her cooking adventures but stories about her husband, Ben….sounds familiar doesn’t it? When I came across her Cinnamon Bacon Carbonara recipe, I knew this was the one I had to pick. Austin and I cooked together a lot, even when dating, and this recipe was one she specifically remembers making with Ben when they were dating.
So this recipe has been tried and true more than once for Sarah and Ben, making it a perfect meal for Austin and me. I had a bit of trouble following the recipe (I think a step or two was missing with the bacon), but the results were still awesome. My version of the recipe is below. We may make this again for Christmas Eve as it tasted similar to my grandma’s fettuccine. Nothing says holidays like heavy cream, bacon, and egg yolks!
- 6 slices low-sodium bacon
- 1/4 tsp cinnamon
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
- 3 egg yolks
- 10 oz fettuccine
- 1/4 tsp pepper
- Servings: 4
- Difficulty: easy
Boil large pot of water. When water boils, add fettuccine and cook according to package instructions. Drain and set aside.
Meanwhile, heat large skillet over medium heat. Cook bacon for about five minutes until fairly crispy. Sprinkle cinnamon over back, and cook for another two minutes. Remove bacon from pan, and put on paper towels. Pat bacon with paper towels to remove grease. Drain grease from pan, and return to stove.
In a bowl, whisk together heavy cream, cheese, pepper, and egg yolks. Pour into bacon pan over low-medium heat. Stir often. Crumble bacon, and put into sauce. Stir in fettuccine, and serve.