Carbonara Deep-Dish Pasta-Crusted Pan Pizza

Ingredients

• 4 servings pepper black freshly ground
• 0.5 cup cup heavy whipping cream 
• 4 large eggs 
• 1 handful flat-leaf parsley fresh finely chopped
• 3 cloves garlic grated chopped
• 2 packages linguini fresh
• 3 tablespoons olive oil extra-virgin
• 0.3 pound pancetta thick chopped
• 0.5 cup parmigiano-reggiano grated
• 0.5 teaspoon pepper flakes red crushed
• 2 cups ricotta cheese 
• 4 servings salt 
• 1 cup mozzarella cheese shredded

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 425 degrees F.
2. Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
3. While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat.
4. Add pancetta and brown, 3 to 4 minutes.
5. Add garlic and red pepper flakes.
6. 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.
7. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust.
8. Place in oven and cook 5 to 6 minutes.
9. Mix together the ricotta and parsley.
10. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven.
11. Bake 8 minutes more until cheese is melted and golden at edges.
12. Cut into wedges and serve.