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.
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By bullsonparade23...
mamaroneck, NY
on November 22, 2011
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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
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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!
By mmwithe
on November 23, 2010
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I make this dish all the time! I love it and so has anyone else that I fed it to. I took it to work one time and ever since, they have been begging for me to make it again. The first time I made it exactly as she says and I enjoyed it but then made it my own. I now cook it in a regular cake pan like a pasta bake. I add green peas and sometimes mushrooms. There is a great frozen combo of peas and mushrooms in garlic sauce. Instead of pancetta, I use a bag of oscar meyer bacon recipe pieces. These can be found with the salad toppings. This recipe is not meant to be creamy. It is on the dry side. But if you wish, you could add a little alfredo sauce and that helps.
Read all 88 reviews