Best Carbonara Deep Dish Pasta Crusted Pan Pizza Recipes

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA

Carbonara Deep-Dish Pasta-Crusted Pan Pizza image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 13

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
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

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.

CARBONARA DEEP-DISH PASTA-CRUSTED PAN PIZZA - RACHAEL RAY

Carbonara Deep-Dish Pasta-Crusted Pan Pizza - Rachael Ray image

When I saw this recipe I thought you have GOT to be kidding me. Didn't see this exact one posted here, so I'm posting it for future reference. Would take me more like 45 minutes to make I'm sure. She says it serves 4, I think it would serve more like 8 if you add a side or salad. One day I might actually get up the nerve to make it. Edited to add amounts since she often uses a handful of this or that.

Provided by ColCadsMom

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon salt
2 (9 ounce) packages fresh linguine
3 tablespoons extra virgin olive oil
1/4 lb pancetta, chopped
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup parmigiano-reggiano cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
1/4 cup parsley, finely chopped
1 cup mozzarella cheese, shredded

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.

Nutrition Facts : Calories 466.9, Fat 24.4, SaturatedFat 11.3, Cholesterol 208.2, Sodium 1300.6, Carbohydrate 38.6, Fiber 0.1, Sugar 0.6, Protein 22.8