Smoky Mountain Carbonara

Smoky Mountain Carbonara - doesn't sound right does it?  But boy, oh boy does it sure taste right!  On a cold winter's night, wrap your self around a big bowl of Smoky Mountain Carbonara!  Better than a Snuggie!

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!