Homemade Cinnamon Fettuccine Carbonara

Lunch today was Fettuccine Carbonara with homemade noodles. The pasta took about 30 minutes and didn't make hardly any mess. The cinnamon in this recipe gives the dish a certain warmth, but is not overpowering. Most recipes call for pancetta which is similar to bacon, but not smoked.  However, since I had bacon ends and scraps on hand, that's what I used.

Ingredients

Carbonara
12oz Bacon-chopped
1 Onion-diced
1/4 tsp Ground Cinnamon
2 cups Heavy Whipping Cream
1 1/2 cups Parmesan-grated
5 Egg Yolks
Fresh Fettuccine
Salt and Black Pepper

Fresh Fettuccine
3 1/2 cups Flour
4 Eggs
4 tsp Water
1/2 tsp Salt

Directions
Put a pot of water with salt and oil on the stove to boil. Cook the bacon in a large pot until almost crispy. Knead with a dough hook for five minutes, flour, salt, eggs and water.

Cut the dough into quarters and using the flat pasta attachment for a Kitchenaid mixer, flatten each dough section, starting at the #1 thickness and stopping at #4.

Then switch to the fettuccine cutter attachment and cut the noodles, setting them aside or hanging them so they won't tangle.

For the sauce, saute onion with the bacon until glassy. Add the cinnamon to the pan. Put the noodles in the boiling water in two batches and cook them between 3 and 4 minutes each. Drain and set aside. In a bowl, mix the egg yolks, cream, parmesan and a pinch of salt and pepper. Finally, reduce the heat on the bacon and onions to a simmer and added the cooked noodles and cream mixture. Stirring constantly, mix until the sauce has thickened, but be careful not to boil it since that will scramble the eggs.