Carbonara Deep-Dish Pasta-Crusted Pan Pizza

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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

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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!

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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.

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Ok, I made two small changes. Instead of just parsley, I used italian seasoning from my spice cabinet, and instead of pancetta I used thick cut bacon. My family begs for this now. Its quick, pretty easy, and kid friendly.And it tastes great for any meal of the day. For my family, that's 5 stars!

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I was soooooo... disappointed with this rccipe. I have erased it from my DVR. It was too bland, too many ingredients , too many calories and too expensive for cheeses and pancetta for the quality of the result. First time I have ever disliked a Rachael Ray recipe.

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My sister in law and I were able to spend a few days together a while back and one thing we like to do together is cook. She was a resturant manager for a Dixie Trucker Home years back and is very talented in the kitchen and like big sisters do she has taught me alot in the kitchen and this is one of the recipes we shared in cooking and lets just say it was devine. My 9 yr old nephew ate three huge pieces and it was a true winner for the rest of us that joined him.

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I loved the idea of the dish and decided to try it. The pasta was too too dense and having read the prior reviews, I did add chopped spinach to the pasta. I didnt have mushrooms but added some other herbs and flavors to add dimension. The ricotti cheese doesnt have any real flavors so I added cilanto and garlic powder. The panchetta wasnt enough to do anything, so I add crispy thick fried bacon. All in all, it was an interesting concept but not worth the effort. Rachael missed out on this one big time. It needed more flavor, too bad.

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She made it look so easy - and it was not!! Had to call for Chinese...

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Easy to make and really pretty when it came out of the oven and onto the cutting board! This dish is very different from anything I've made before and it is okay the way the recipe is written. I agree with some of the other reviews, though. More eggs, add some spinach and/or artichoke, etc...that would really make a difference. Good job Rach!

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I went into this knowing that it would be super fattening, but I'm totally willing to go there if the dish is to die for. Was this worth the 1092 cal and 62g fat? Uh, no. Not even worth half that. Too dry, no flavor.