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Carbonara Deep-Dish Pasta-Crusted Pan Pizza Recipe

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 11-20 of 89

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  • on March 18, 2010

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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.

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  • on March 18, 2010

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    It seemed like it was going to be too much work for the required texture and taste. But I made it anyway, just to try it out - I love spaghetti, eggs, pancetta/bacon, tomatoes... It was bland, and I couldn't help but think what a horrible thing to do to spaghetti!!! More than 1/2 the reason I like spaghetti, is the way I eat it - to solidify it like dough, was a real shame... If I make this again, I would probably use lasagna sheets, or short cut pasta instead, and make major changes to the recipe - lots and lots more ingredients... A question, why are we rating this recipe based on our own changes? If we changed the recipe it's no longer Rachel's and her recipe will have to be rated down, as we felt that it needed tweaking...

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  • on March 09, 2010

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    I am not sure if I used a smaller pan than Rachel, but mine was too thick with pasta and very dry. It needs some sauce or something and definately less pasta. I think it would be good with some basil and maybe some of the roasted tomaotes as others had tried. Maybe with a little tweaking I will like this more.

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  • on March 08, 2010

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    I made this but I also added mushrooms and spinach to the pasta-before I added the eggs. I think next time I will need to use a smaller pan because the "pizza" wasn't as high as yours.
    Very tasty and pretty quick-I think it is even better the next day!

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  • on March 05, 2010

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    Looking for something different to fix I made this. I live in a small town and didn't have time to go to large market, so used bacon instead of pancetta. Good. I think it's a nice comfort food too. Next time I'm going to try it with the roasted tomatoes, not mashed, and probably mushrooms and/or artichoke hearts.

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  • on March 04, 2010

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    Okay so I took the crust idea and then those tomatoes you made for this episode, I took them and mashed them up and put them on the pizza and then I took mozzarella and made it like a real pizza it was delish.

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  • on March 03, 2010

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    i like it. the taste of it was like nothing ever before

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  • on February 13, 2010

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    I suggest cutting the pasta in half, doubling the egg/cream part, and skipping the ricotta all together....can definitely be enhanced by adding basil and other spices...

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  • on January 30, 2010

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    This wasn't too bad. I am not sure that I would make it again though. I didn't have pancetta on hand, so I didn't include that. When I cut the "slice" it really turned out to be pasta on a plate topped with some cheese. I guess I was expecting something with a consistency more like a pizza.

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  • on January 18, 2010

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    I made this yesterday and it was fabulous! I'm Italian and a decent cook but I know what's good and am critical of most Italian dishes. Did others skip the pancetta or garlic or something? That said, I did it slightly different but I did not change any ingredients. After sauteing the pancetta and 4 grated garlic cloves, I cooked the linguini (fresh and added it to the pancetta in the giant pan and added the cream/egg, etc. but then I added it to two 8x8 pyrex dishes and baked it. Since it was just the two of us, I wanted to freeze one. When that was ready I then added the ricotta and cheese and continued baking it. I must say I am glad I didn't cook it for a large party I had new years eve since it would have been too distracting. People love to hang in the kitchen with me and I wouldn't have been able to concentrate. My very Irish partner said it was my best dish yet! I have to agree it was impressive!

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