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).
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!)
* 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
* 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)
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!)