Saturday, February 4, 2017


Spaghetti alla Carbonara was created in Rome in the mid 20th century. Carbonara roughly translates to charcoal-burner in Italian. You can find Eggplant Parmigiana Pizza and Pizza Carbonara in Rome. The crust is a little thicker than the pizzas you find in Naples or the Amalfi Coast.

1 recipe for pizza dough
Freshly ground black pepper, to taste
8 oz whole-milk mozzarella, grated or torn into small pieces
8 oz very thinly sliced pancetta

2 eggs
¾ cup freshly grated Pecorino Romano Cheese
1 t red pepper flakes
Freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling

Lightly oil a rimmed 13-by-18-inch baking pan. 
Place pizza dough in center of pan.
Stretch and flatten to fit, leaving the edges slightly thicker. Set aside and let rest for 30 minutes.

Preheat oven to 450 degrees F.

Generously sprinkle pizza dough with black pepper then add evenly distribute half of the mozzarella cheese on top.
Tear pancetta pieces in half and evenly place all over top of mozzarella.
Sprinkle the remainder of the cheese on top.

Place in oven and bake 15 minutes.

While pizza is baking, whisk together the eggs, grated cheese, and red pepper flakes in a small bowl.
Remove pizza from oven and evenly spoon the egg and cheese mixture over the pizza.

Bake another 6 to 8 minutes.

Remove from oven and sprinkle with a little more black pepper and drizzle with a little extra-virgin olive oil.

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