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Carbonara Deep Dish Pasta-Crusted Pan Pizza Recipe

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This recipe for Carbonara Deep Dish Pasta-Crusted Pan Pizza is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. whole wheat linguine or spaghetti
3 T. olive oil
1/4 lb. pancetta or ham, chopped
3-4 garlic cloves, grated
1/2 tsp. red pepper flakes
1/2 c. grated parmesean cheese
4 large eggs
1/2 c. cream
handful of parsley, chopped
2 c. ricotta cheese
1 c. shredded provolone or mozzarella cheese
Directions:
Directions:
Preheat oven to 425º. Bring a large pot of water to boil. Once boiling, salt and add pasta, cooking until al dente. While the water heats, heat olive oil in a large ovenproof skillet over medium high heat. Add pancetta and brown, 3-4 minutes. Add the garlic and pepper flakes, cook for a minute more. Drain pasta and add it to the skillet, tossing to coat the pasta with the garlic oil. Add the parmesean and toss again. Beat the eggs with the cream, salt and pepper and pour over the pasta. Reduce the heat to medium and cook the eggs for 1 minute or until they begin to set. Then, pat the pasta into an even layer to make the "pizza crust". Transfer the skillet to the oven and bake for 5 minutes. Mix together ricotta and parsley. Remove pasta pie from the oven and smooth ricotta over top. Sprinkle with the provolone and return to the oven. Bake for 10 minutes more, or until the cheese is melted and golden at the edges. Let it sit for a couple of minutes to settle the ricotta, then cut into wedges and serve directly from the skillet.

 

 

 

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