Cook 5 slices of chopped bacon (or 2 to 3 slices of pancetta and 2 slices of bacon) in a large skillet over medium heat until almost crisp,
Sprinkle about 1/4 teaspoon of cinnamon over the bacon and until the bacon is crisp. Remove bacon from skillet with a slotted spoon and reserve. Remove all but one 1 teaspoon of the fat in the skillet.
In a medium sized bowl, whisk together 2 cups of whipping cream, 1-1/2 cups of freshly grated parmesan and 5 large egg yolks until thoroughly blended.
Bring a large pot of salted water to a boil over high heat. Add 1 lb. of fettuccine or thick spaghetti and cook until al dente.
Pour the egg/cream mixture in to the skillet and warm over medium-low heat.
Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta (do not allow to boill).
Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl add thereserved bacon/pancetta. Sprinkle with chives and serve.
Let it snow!