Carbonara Pizza

Don’t be fooled … This pasta dish really does resemble a pizza!



  • 12-18 ounces fresh linguine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, chopped
  • 3-4 cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano
  • salt and pepper to taste
  • 4 large eggs
  • 1/2 cup cream
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • handful flat-leaf parsley, finely chopped


  1. Preheat oven to 425 degrees.
  2. Salt and boil water in a large pot. Add pasta and cook for 3 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and brown for about three 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.
  5. Beat eggs with cream and pour evenly over pasta. Let eggs set for about 1 minute.
  6. Pat pasta into even layer to create pizza crust. Place in oven and cook 5-6 minutes.
  7. Mix ricotta, mozzarella, and parsley. Remove pie from oven and smooth ricotta mixture on top. Sprinkle with even more mozzarella and return to oven for about 8 minutes until cheese is melted and edges are golden-brown.
  8. Slide pizza onto a serving platter, cut wedges, and serve.

*recipe from food network

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