The Good Food Blog

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Rating: 4/5
Difficulty: Easy
Prep time: 20 minutes
Makes: 4 servings

Well, our first try at this recipe turned out more like pasta. We found out that our large frying pan was only rated for 350 in the oven.  We didn’t want to melt the handles, so we had to move it to a casserole dish. I would also increase the pancetta to a 1/2 lb next time. 

Things you’ll need:

2 packages fresh linguini, 9 ounces each
3 Tbsp extra-virgin olive oil
1/4 lb pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 tsp crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt and freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta
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.

Source: foodnetwork.com