Best Carbonara Pizza Appetizer Recipes

CARBONARA PIZZA

Steps:

• Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
• Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
• Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
• Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
• Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
• Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.