Photo: Carbonara Deep-Dish Pasta-Crusted Pan Pizza Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 89 reviews
By dhope_9539833
San Marcos, TX
on June 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is one of my husband's favorites! For affordability and convenience, I substitute regular smoked bacon for the pancetta. This recipe is easy to individualize (as seen by the prior reviews. I like to add a little left over roasted or fried chopped chicken.
By bullsonparade23...
mamaroneck, NY
on November 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So tasty! I made without the pancetta for my vegetarian family members and added artichokes to make this slightly nutritious. Check it out on my blog, view my profile for the url
By MariposaRose
Vero Beach, FL
on August 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I read all the reviews before attempting it and I'm glad I did. I added more cream and eggs, a bit more salt and some basil, too, to the ricotta. I used both provolone and mozzarella on top. It was very tasty and satisfying. It is a simple and quick recipe. It's a keeper!
Read all 89 reviews