Carbonara Pizza Recipes

BRUSSELS SPROUTS PIZZA CARBONARA

Steps:

• Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
• For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
• Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

CARBONARA PIZZA

Steps:

• Prepare the pizza dough up until the point when you are ready to roll it out and bake (here are the directions for my Whole Wheat Pizza Crust).
• Place a rack in the top-most position of your oven and preheat the oven to 500 degrees F (if using a pizza stone, preheat the stone also). If your oven does not heat this high, preheat to the highest possible setting.
• Heat a medium skillet over medium-low. Once the skillet is hot, add the diced bacon and cook until crisp-tender and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and lightly pat dry.
• Discard all but 2 teaspoons of bacon fat from the skillet, then increase the heat to medium-high. Add the mushrooms and cook until tender, about 6 minutes. Remove from the heat and set aside.
• On a lightly floured work surface, roll and stretch the dough into a 13-inch circle (if using a pizza stone or round pizza pan) or an 11x14-inch rectangle (if using a baking sheet). If using a pizza stone, for easy transfer, lift the dough onto a sheet of parchment paper set on the back of a baking sheet. (If using a baking sheet, line your pan with parchment paper and place the dough on that).
• Top the dough with the mozzarella, half of the Parmesan, and all of the bacon and mushrooms, leaving a 1-inch border around all sides.
• Make small wells in the center of the toppings for the eggs. One at a time, crack the eggs into a small bowl, then carefully pour into the wells.
• Sprinkle with the remaining Parmesan. If using a pizza stone, carefully slide the pizza (paper and all) onto the stone.
• Bake the pizza on the top rack until the crust is golden, the cheese is melted and bubbly, and the eggs are almost (but not quite) cooked all the way through, about 8 minutes. Remove from the oven and let stand a few minutes. Sprinkle generously with black pepper, then top with fresh parsley. Enjoy immediately.

CARBONARA PIZZA

Steps:

• Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
• Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
• Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
• Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
• Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
• Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.

PIZZA CARBONARA

Steps:

• Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425° for 7-10 minutes or until lightly browned. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and pepper until blended. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese and green onions., Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.