Deep-Dish Spaghetti Carbonara Pizza

  • 2 packages fresh linguini, 9 ounces each
  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound 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

Preheat oven to 220°C.

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.

Recipe courtesy of Rachael Ray, 2007

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