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

The first time I ever tasted carbonara, it wasn’t in a fancy Italian restaurant but at a potluck thrown by my college roommates. My friend Sarah, bless her heart, attempted to recreate a carbonara she’d had on a study-abroad trip to Rome. It was a creamy, eggy, salty mess of deliciousness that we devoured with gusto, perched on mismatched chairs in our tiny apartment. It wasn’t perfect, but it sparked my lifelong love affair with this classic dish. When I stumbled upon this recipe for Carbonara Deep-Dish Pasta-Crusted Pan Pizza, my brain almost short-circuited. It’s carbonara turned up to eleven, a party in a pan, and a testament to the fact that sometimes, culinary excess is exactly what we need.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Servings: 8
• Yield: 1 pizza
• Dietary Type: Not suitable for gluten-free or dairy-free diets

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

Equipment Needed

• Large pot
• Large skillet
• Oven
• Mixing bowl
• 9-inch pie dish or oven-safe skillet

Instructions

1. Preheat your oven to 425 degrees F. Get that oven nice and hot, because we’re going for crispy edges and melted cheese perfection.

2. Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt and the fresh linguine. Cook the pasta for just 3 minutes. We’re not looking for al dente here; we want the pasta slightly undercooked as it will continue to cook in the oven.

3. While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped pancetta and brown it for 3 to 4 minutes, until crispy and golden. The aroma of rendered pancetta is one of life’s greatest joys!

4. Add the chopped garlic cloves and crushed red pepper flakes to the skillet with the pancetta. Cook for about 1 minute, until the garlic is fragrant but not burned. Be careful not to let the garlic brown too much, as it can become bitter.

5. Drain the pasta thoroughly. Add the drained pasta to the skillet with the pancetta and garlic. Toss to coat everything evenly.

6. Stir in 1/2 cup of grated Parmigiano-Reggiano cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Ensure all the pasta is coated with the cheese and seasonings.

7. In a separate mixing bowl, beat 4 large eggs with 1/2 cup of cream until well combined.

8. Pour the egg and cream mixture over the pasta in the skillet. Let the eggs begin to set up for about 1 minute. This initial setting helps bind the pasta together to form the “crust”.

9. Carefully pat the pasta into an even layer in the skillet, creating a pizza pie crust. If you don’t have an oven-safe skillet, transfer the pasta to a greased 9-inch pie dish at this point.

10. Place the skillet or pie dish into the preheated oven and cook for 5 to 6 minutes. The pasta crust should begin to set and lightly brown.

11. While the pasta is in the oven, mix together 2 cups of ricotta cheese and 1/4 cup of finely chopped parsley in a bowl. This ricotta mixture will provide a creamy, herby layer on top of our pasta crust.

12. Remove the pie from the oven and carefully smooth the ricotta mixture over the top of the pasta crust, spreading it evenly.

13. Scatter 1 cup of shredded mozzarella cheese over the ricotta layer.

14. Return the pie to the oven and bake for 8 minutes more, or until the cheese is melted and golden brown at the edges. Watch it carefully to prevent burning.

15. Remove the Carbonara Deep-Dish Pasta-Crusted Pan Pizza from the oven and let it cool for a few minutes before cutting it into wedges and serving. Enjoy!

Expert Tips & Tricks

• Crispy Pancetta is Key: Don’t rush the pancetta. Cooking it until it’s crispy and golden brown adds a ton of flavor to the dish.
• Cheese Quality Matters: Use high-quality Parmigiano-Reggiano and mozzarella for the best flavor and texture. Pre-shredded mozzarella often contains cellulose, which can prevent it from melting as smoothly.
• Don’t Overcook the Pasta: Remember the pasta will continue to cook in the oven, so don’t overcook it during the boiling stage. Al dente is not the goal here.
• Adjust the Red Pepper Flakes: If you’re sensitive to spice, reduce or omit the crushed red pepper flakes. Conversely, if you like a bit of heat, add a pinch more.
• Prevent Sticking: If using a skillet that isn’t non-stick, grease it well before adding the pasta mixture to prevent sticking.
• Make Ahead: You can prepare the pasta and pancetta mixture ahead of time. Just keep it refrigerated until you’re ready to assemble the pizza.

Serving & Storage Suggestions

Serve the Carbonara Deep-Dish Pasta-Crusted Pan Pizza hot, straight from the oven. A simple green salad with a light vinaigrette makes a perfect accompaniment. For a more substantial meal, consider serving it alongside roasted vegetables or grilled chicken.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees F until warmed through and the cheese is melted. You can also microwave individual slices, but the crust may become a bit soggy.

Freezing this dish is not recommended as the texture of the pasta and cheese can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	466.9 kcal	N/A
Calories from Fat	219 g	47%
Total Fat	24.4 g	37%
Saturated Fat	11.3 g	56%
Cholesterol	208.2 mg	69%
Sodium	1300.6 mg	54%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	0.1 g	0%
Sugars	0.6 g	2%
Protein	22.8 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Different Pasta: While linguine is traditional, you can experiment with other pasta shapes like spaghetti, fettuccine, or even penne.
• Vegetarian Option: Omit the pancetta and add sauteed mushrooms or other vegetables for a vegetarian version.
• Cheese Variations: Try using a combination of cheeses, such as fontina, provolone, or asiago, for a different flavor profile.
• Herb Variations: Substitute the parsley with other fresh herbs like basil, oregano, or thyme.
• Spicy Kick: Add a pinch of cayenne pepper to the egg mixture for an extra kick of heat.
• Smoked Flavor: Use smoked mozzarella for a deeper, richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried pasta instead of fresh?
A: While fresh pasta is recommended for its texture, you can use dried pasta. Cook it slightly less than al dente, as it will continue to cook in the oven.

Q: Can I make this ahead of time?
A: You can prepare the pasta and pancetta mixture ahead of time and refrigerate it. Assemble the pizza just before baking.

Q: How do I prevent the bottom from getting soggy?
A: Ensure you drain the pasta thoroughly and pat it dry before adding it to the skillet. Also, baking it in a hot oven helps to crisp up the bottom.

Q: What if I don’t have pancetta?
A: You can substitute pancetta with bacon or prosciutto.

Q: Can I use a different type of cheese for the ricotta layer?
A: While ricotta is traditional, you can experiment with other creamy cheeses like mascarpone or cream cheese.

Final Thoughts

This Carbonara Deep-Dish Pasta-Crusted Pan Pizza is not for the faint of heart! It’s a decadent, indulgent dish that’s perfect for special occasions or when you simply want to treat yourself. The combination of creamy carbonara flavors with the crispy pasta crust is truly unforgettable. Don’t be afraid to get creative with variations and substitutions to make it your own. So go ahead, unleash your inner chef, and whip up this show-stopping pizza. Share your creations and feedback, and maybe pair it with a crisp glass of white wine or a refreshing Italian soda. Buon appetito!