Saturday, January 31, 2009

Carabonara Deep-Dish Pasta-Crusted Pan Pizza


* Salt
* 2 packages fresh linguini, 9 ounces each
* 3 tablespoons extra-virgin olive oil
* 1/4 pound pancetta, cut as thick as bacon, chopped (I just used bacon)
* 3 to 4 cloves garlic, grated or chopped
* 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
* Salt
* Freshly ground black pepper
* 4 large eggs
* 1/2 cup cream (I use half and half or whole milk, what ever is in the house)
* 2 cups ricotta cheese
* A handful fresh flat-leaf parsley, finely chopped (I used dried)
* 1 cup shredded provolone or mozzarella cheese (Mozzarella here)


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.

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.

Words to the Wise:
This is a recipe of Rachael Ray's. I just copies it from the Food Network site. I have made this a few time for the family. We love it! It is really good weekend food.

1 comment:

Wendy said...

I'm trying this one this weekend!