The cinnamon flavor was so subtle, it was practically nonexistent. I've added the option to increase the amount in the recipe below, since the additional spice adds a lot to the finished dish.

Giada De Laurentiis' recipes have been very successful (just a few small quibbles) during this trip through Food Network Favorites; I've got a couple more coming up next week, and then it's the Paula Deen chapter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings

8 slices pancetta or bacon, chopped
1/4 to scant 1/2 tsp ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 oz. fresh fettuccine
Salt and freshly ground black pepper
2 Tbsp chopped fresh chives

Bring a large pot of salted water to a boil. Saute the pancetta in a heavy large frying pan over medium-high heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and saute until the bacon is crisp and golden, about 2 more minutes. Remove from the heat and let cool slightly, about 2 minutes. Whisk in the cream and cheese. Whisk in the yolks to blend.

Add the fettuccine to the boiling water and cook until it is just tender but still firm to the bite, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil -- you are gently cooking the egg yolks, so keep the heat low and toss constantly). Season the pasta with salt and black pepper to taste. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.