Pasta + Pizza = Pastapizza!

I saw Rachael Ray make this recipe on her show one day, and it sounded WAY to delicious to pass up. I know, she annoys me too (what's with the smoker-scratch-squeaky voice? And why does she abbreviate "E.V.O.O.", then SAY "Extra Virgin Olive Oil" right afterward?) - but hey, she makes some yummy stuff.

I made it for book club over the weekend, and everyone gobbled it right up! I did make some changes to her original recipe (which I think were very good choices).

Enjoy!

Carbonara Deep-Dish Pasta-Crusted Pan Pizza (Recipe courtesy Rachael Ray, 2007) - adjusted by me (for vegetarians, and for awesomeness)

Prep Time: 20 min, Cook Time: 10 min, Level: Easy

Serves: 4 servings (yeah RIGHT! This served more like 6-8!)

Ingredients
* 2 packages linguini, 9 ounces each
* 3 tablespoons extra-virgin olive oil
* 1 package tempeh "fakin' 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 Parmigiano-Reggiano, a couple of handfuls
* Salt
* Freshly ground black pepper
* 4 large eggs
* 1/2 cup cream (I used unsweetened Soymilk)
* 2 cups ricotta cheese
* A handful fresh flat-leaf parsley, finely chopped
* 1 cup shredded provolone or mozzarella cheese
* 1 can diced tomatoes (I added this ingredient, and used a small can, drained)

Directions

Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta. Cook according to package directions.

While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add fakin' bacon and brown, 3 to 4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. (I actually didn't have a very huge pan, so I just added everything to the now-empty pasta pot). Stir in Parmigiano-Reggiano and season with salt and pepper. I also transferred everything to a 9x12" baking pan after this step (instead of cooking it in the pan), so that I had more space. 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. Open can of diced tomatoes & drain. Remove pie from oven and dump the tomatoes over top, and season with some salt & pepper. Then smooth the ricotta over that. 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. (We cut them into squares since it was a casserole dish!)