Carbonara Deep-Dish Pasta-Crusted Pan Pizza
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (grated or chopped)4 large
Egg1 cup
Cream2 cups
Ricotta Cheese1 cup
Provolone (shredded)Directions:
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
4
Add pancetta and brown, 3 to 4 minutes
5
Add garlic and red pepper flakes
6
Drain pasta, add to pan and toss
7
Stir in Parmigiano-Reggiano and season with salt and pepper
8
Beat eggs with cream and pour over top of pasta
9
Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust
10
Place in oven and cook 5 to 6 minutes
11
Mix together the ricotta and parsley
12
Remove pie from oven and smooth the ricotta over the top
13
Scatter with the provolone or mozzarella and return to oven
14
Bake 8 minutes more until cheese is melted and golden at edges
15
Cut into wedges and serve