Carbonara Deep Dish Pasta Crusted Pan Pizza Recipes

PASTA CARBONARA

Steps:

• Put the water in a large pasta pot and bring it to a boil over medium heat.
• Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguini into water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and the egg white and stir, being careful not to break the noodles. Add the egg yolk and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy.

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY

Steps:

• Preheat oven to 425 degrees F.
• Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
• Heat extra-virgin olive oil in a large skillet. 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. Then 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.

CARBONARA PIZZA

Steps:

• Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
• Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
• Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
• Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
• Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
• Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.

PIZZA CARBONARA

Steps:

• Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper.
• Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d'Alsace, 1997