Carbonara Deep-Dish Pasta-Crusted Pan Pizza - Rachael Ray - cooking recipe

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

Preparation

Preheat oven to 425 degrees F.
Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
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.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
Scatter with the provolone or mozzarella and return to oven.
Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.