Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Total Time:
26 min
Prep:
20 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

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
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.


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