Wednesday, February 26, 2014

Deep Dish Pasta Carbonara, with recipe

It's been forever since I made this.
I had all of the ingredient's on hand  so I though MMMMMM I can make this!
(it helped Mom was watching The Chew make regular Carbonara 
when I was on the phone with her prior to dinner haha.)


2 packages fresh linguini, 9 ounces each
**I usually use one box of linguine, unless I am feeling fancy, cooked Al dente.
 (a few minutes shorter than what is on the box) 
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped 
** I use 1 pound of bacon, not panchetta..We found panchetta wasn't as flavorful for us.
 I drain the excess grease
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
**No red pepper flakes for me
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly ground black pepper
4 large eggs
1/2 cup cream
**I used Milk this time and it was fine, wasn't running our for cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. 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, and 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.


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