Inspired by the Roman pasta classic, rich and peppery. Fun fact: Traditional carbonara contains NO cream—the silkiness comes from egg yolks emulsifying with hot pasta water. On pizza, add pasteurized egg yolk right after baking, while the pizza is still hot, for a runny finish. Use guanciale (cured pork cheek) for authenticity, or pancetta as substitute.
Ingredients
Preparation
- 1
Sauté the pancetta until slightly crispy, and drain off the fat. For a runny finish, use pasteurized egg yolk; do not use raw, unpasteurized yolk.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Spread the measured mozzarella and pancetta evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Add the pasteurized egg yolk to the hot pizza. For a runny effect, use a pasteurized product.
- 2
Finally, sprinkle with grated Pecorino and black pepper.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
