Carbonara Deep-Dish Pasta-Crusted Pan Pizza |

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

February 4th, 2010 |

Author: Pam

: Image by seriouslygood1 via Flickr

I love borrowing cookbooks from the library! Picked up Rachael Ray’s 2007 book entitled just in time! We tried this recipe last night, and everyone liked it, even Mr. 7-year-old-turns-up-nose-at-everything-but-grilled-cheese-and-chicken-nuggets! I had never cooked with pancetta, but I found it easily at the Publix deli. So, with apologies to Amy, our health and fitness expert, check out this yummy dish!

Recipe: Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Ingredients

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

Instructions

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.

Makes about 8 servings

Some notes: I used 1 package of dry linguine (13.5 oz, I think). Forgot to buy cream, used 1% milk instead. Also used low-fat ricotta, so maybe I saved a few calories. I didn’t use parsley, should have added more seasonings, maybe an Italian blend of herbs.

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