Carbonara Deep-Dish Pasta-Crusted Pan Pizza

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  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
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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

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


  1. Preheat oven to 425 degrees F.
  2. Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
  3. 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.
  4. 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.
  5. 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.