Rachel Ray's Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Rachel Ray's Carbonara Deep-Dish Pasta-Crusted Pan Pizza

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  • Prep Time


  • Total Time


  • Servings



  • Salt

  • 2

    packages fresh linguini, 9 ounces each

  • 3

    tablespoons extra-virgin olive oil

  • ¼

    pound pancetta, cut as thick as bacon, chopped

  • 3 to 4

    cloves garlic, grated or chopped

  • ½ to 1

    teaspoon crushed red pepper flakes, depending on how spicy you like it

  • ½

    cup grated Parmigiano-Reggiano, a couple of handfuls

  • Salt

  • Freshly ground black pepper

  • 4

    large eggs

  • ½

    cup cream

  • 2

    cups ricotta cheese

  • A handful fresh flat-leaf parsley, finely chopped

  • 1

    cup shredded provolone or mozzarella cheese


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.


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