Carbonara Deep-Dish Pasta-Crusted Pan Pizza (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
salt |
2 packages fresh linguini, 9 ounces each |
3 tablespoons extra-virgin olive oil |
1/4 pound pancetta, cut as thick as 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 |
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. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
4. 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.
5. 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.
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