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Carbonara Deep-Dish Pasta-Crusted Pan Pizza
Type:
Pizza
Preparation Time
Cook Time
Ready In
20 mins
6 mins
26 mins
Carbonara Deep-Dish Pasta-Crusted Pan Pizza
Ingredients
* Salt
* 2 packages fresh linguini, 9 ounces each
* 3 tablespoons extra-virgin olive oil
* 1/4 pound pancetta, cut as thick as bacon, chopped
* 3 to 4 cloves garlic, grated or chopped
* 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
* 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
* Salt
* Freshly ground black pepper
* 4 large eggs
* 1/2 cup cream
* 2 cups ricotta cheese
* A handful fresh flat-leaf parsley, finely chopped
* 1 cup shredded provolone or mozzarella cheese
* 2 packages fresh linguini, 9 ounces each
* 3 tablespoons extra-virgin olive oil
* 1/4 pound pancetta, cut as thick as bacon, chopped
* 3 to 4 cloves garlic, grated or chopped
* 1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
* 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
* Salt
* Freshly ground black pepper
* 4 large eggs
* 1/2 cup cream
* 2 cups ricotta cheese
* A handful fresh flat-leaf parsley, finely chopped
* 1 cup shredded provolone or mozzarella cheese
Directions
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
