Carbonara Deep Dish Pasta Crusted Pan Pizza Rachael Ray Recipes

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA

Steps:

• 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.

BACON AND EGG COAL MINER'S PASTA: RIGATONI ALLA CARBONARA

Steps:

• Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
• Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
• Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

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.

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
• Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
• Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.