Carbonara Deep-dish Pasta-crusted Pan Pizza - Rachael Ray

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat water for pasta in large pot, add 1 tablespoon salt and pasta; boil for 3 minutes.
• 3 heat extra-virgin olive oil in a large skillet. add pancetta and brown, 3 to 4 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 over top of pasta. let eggs begin to set up, about 1 minute. then pat pasta into even layer to make the pizza pie crust. place in oven and cook 5 to 6 minutes.
• 6 mix together the ricotta and parsley. remove pie from oven and smooth the ricotta over the top.
• 7 scatter with the provolone or mozzarella and return to oven.
• 8 bake 8 minutes more until cheese is melted and golden at edges. cut into wedges and serve.