Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, March 5, 2010

My intent is to include mostly my own recipes but I had to include this recipe.
If you try it, let me know how you liked it. I thought it was so different and
delicious!  Don't let the long list of ingredients or instructions put you off,
it is definitely worth it!

I will include a pan pizza recipe at a later date. I make them frequently and
they're also good.

Thanks to Rachael Ray for this one. Going to make it next weekend!

Carbonara Deep-Dish Pasta-Crusted Pan Pizza
Recipe courtesy Rachael Ray, 2007
Prep Time: 20 min Cook Time: 6 min Level: Easy
Serves: 4 servings

2 packages fresh linguine, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiana-Reggiano, a couple of handfuls
Freshly ground black pepper
4 large eggs
1/2 cup 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, 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 Parmigiana-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,
press 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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