Get the Hint?

I’ll admit it: As a cook, I love asking people what spices they think are in a dish. Inevitably, they’ll leave one or two out of their answer, which gives me the chance to make the dramatic revelation that the dish contains… anise seed!

This is a great dish for playing ingredient Jeopardy! with your friends. The more refined palates may very well pick up on the hints of cinnamon, while the casual eater will probably just declare it the best version of carbonara they’ve ever had. Either way, you win.

Cinnamon Spaghetti Carbonara
Serves 2-3

2 slices bacon, chopped
2 slices pancetta, chopped
¼ tsp. ground cinnamon
1 c. whipping cream
¾ c. freshly grated Parmesan
3 large egg yolks
10-12 oz. spaghetti
sea salt and black pepper
2 tbsp. chopped fresh chives

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until al dente, about 7-8 minutes. Drain.

While the spaghetti cooks, in a large pan over medium heat, sauté the bacon and pancetta until almost crispy, about 5 minutes. Sprinkle the cinnamon over and sauté 2 minutes longer. Remove from heat and cool slightly. Whisk in the cream, cheese, and egg yolks until combined.

Add the spaghetti to the sauce and toss over medium-low heat until the sauce coats the pasta, about 5 minutes. Season to taste with salt and pepper. Transfer pasta to a large serving bowl and sprinkle with chives.