Pizza Carbonara

You know food that tastes exactly like some other food?

I think of the chip aisle in the grocery store. The chip flavors I’m seeing are becoming simultaneously more preposterous and totally relevant by the day. My favorites at the moment that I would like to mention by name include Lay’s Dill Pickle Potato Chips and Flamin’ Hot Potato Chips.

But let’s take a look back, with a debt of gratitude to a food reporter over at Springfield, Massachusetts’ The Republican who tasked himself with the enviable job of ranking Lay’s promotional test flavors last year. Some of my favorites I was delighted to see were Bacon Mac & Cheese, Cappuccino, New York Reuben and Everything Bagel with Cream Cheese. Nice.

I would have paid some serious money to sit in those focus groups.

Just like Lay’s claimed to replicate the flavor of these foods, I 100% money back guarantee this pizza will taste exactly like pasta carbonara. Which isn’t too much of a stretch, because you’ll just replacing one starch with another. But the delivery method is undeniably irresistible.

Plus, this pizza covers all the primary food groups.

Carb vehicle? Check.

Cheese? Check.

More cheese? Check.

Garlic? Of course.

Egg yolks? Check.

Bacon? Check.

Butter? Don’t worry, we’ve sneaked some in there as well. Check.

I heard a comment mid-bite that this would be a great breakfast pizza, and the thought had never occurred to me. I might be giving an eggs benedict pizza a try – too far out of left field? I’ll keep brainstorming. 😊

I N G R E D I E N T S

Makes 1 large pizza.

  • Pizza dough, recipe below
  • 1 ball fresh mozzarella, sliced 1 / 4 inch thick
  • 4 oz. Parmigiana Reggiano, shaved
  • 3 tablespoons black peppercorns, crushed
  • 4 egg yolks
  • 4 strips cooked bacon, chopped roughly
  • 1 / 4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter or truffle butter

F o r  t h e  D o u g h

  • 2 / 3 cups warm water
  • 1 package yeast
  • 1 / 2 tablespoon honey
  • 1 1 / 2 tablespoons olive oil
  • 2 cups flour, plus extra for kneading
  • 1 teaspoons salt

D I R E C T I O N S

  1. Preheat oven to 500*.
  2. Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 1 / 2 cups flour, then the salt, and mix.
  3. While mixing, add 1/ 2 more cup of flour.
  4. Knead the dough on low speed for 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
  5. Remove the dough and put on a floured board or stone countertop, and knead by hand a dozen times.
  6. Place the dough in an oiled bowl and turn it several times to cover it lightly with oil.
  7. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  8. Roll and stretch the ball into a rough 16-inch circle using a rolling pin, and place it on a pizza baking sheet.
  9. Sautee the garlic in the olive oil for 4 to 5 minutes on medium heat, until the oil is infused with the garlic flavor, being careful not to burn the garlic. Off the heat, add the butter or truffle butter.
  10. With a brush, coat the pizza dough with a thin layer of the oil, being sure to cover the edges. Next, add the sliced mozzarella placing pieces evenly across the dough. Then add a layer of chopped bacon.
  11. Put the pizza in the oven, baking for about 15 minutes, until the crust is browned and the cheese is bubbling hot.
  12. Remove the pizza from the oven, allow to cool for 5 minutes. Garnish the entire pie with the shaved parm reg and the black peppercorns. Place the egg yolks evenly across the pizza, and serve immediately.

Red Hot Pasta Carbonara Nests

Real Italian pasta aficionados would shudder at what I’m about to do – add buffalo-style hot sauce to pasta. It’s sacrilege. But I’m doing it anyway.

I pour the stuff on 99.98% of my food. Sriracha, a close cousin, claims to be a good accompaniment to salads, pizza, eggs and pasta among other things, according to the label on the bottle. But I would hedge bets they’re referring to soba noodles, or ramen.

Caution to the wind, I gave this a whirl, and it knocked my socks off.

So what elements are a must for a buffalo-style wing experience? In my mind, there’s the obligatory Frank’s Hot Buffalo Wings Sauce or Tabasco Buffalo Style Hot Sauce (pro-tip – always mix 2 parts hot sauce to 1 part melted butter), blue cheese crumbles, ranch or blue cheese dressing, and celery or carrots.

Not all of these ingredients are going to make the cut into this dish. Carrots in a Pasta Carbonara? No thanks.

But the uber-American buffalo-style flavor will shine through.

To that end, here is an Italian-American Frankenstein of a dish I concocted to share with you all. Cheese. Spice. Butter. Carbs. Garlic. Rendered pork fat. All topped with a runny egg yolk. What else could you ever want in a meal?

I genuinely hope you spice lovers like myself give this a try when the mood hits you just right.

And a quick disclaimer to add here – you may not be able to button your pants the next day.

I N G R E D I E N T S

Serves 3 to 4, depending on appetites.

  • 1 lb. bucatini, or another long pasta
  • 1 / 2 boneless, skinless chicken breast
  • 4 oz. pancetta, diced
  • 3 large eggs, whisked, plus additional egg yolks for each nest
  • 8 tablespoons Frank’s Hot Buffalo Wings Sauce or Tabasco Buffalo Style Hot Sauce
  • 4 tablespoons butter, melted
  • 5 oz. Gorgonzola, crumbled
  • 4 oz. Parmigiana-Reggiano, shredded
  • 3 cloves garlic, sliced thin
  • 2 tablespoons celery leaves, minced
  • 1 teaspoon black peppercorns, crushed*
  • 2 tablespoons spiced chili oil**
  • 2 / 3 cup reserved cooking liquid from the pasta
  • Pinch of salt
  • Pinch of pepper

*The easiest way to crush peppercorns if you don’t have a mortar & pestle is to put the peppercorns in a sealed Ziploc bag and smash with a meat mallet or rolling pin.

**I made my own chili oil in a cinch. Just heat 1 / 2 cup olive oil with 3 cloves minced garlic, 1 teaspoon red pepper flakes and 1 habanero pepper, minced. Let the spices simmer in the olive oil over medium heat for 3 to 4 minutes,  let cool, and place in a glass mason jar. Will last for several weeks at room temperature and can be used in any dish in place of olive oil to add a spicy kick.

D I R E C T I O N S

  1. Preheat the oven to 350*.
  2. Slice the whole chicken breast in half lengthwise. Brush with 1 tablespoon of the chili oil and sprinkle with salt and pepper. Roast the chicken in the oven for 30 minutes and set aside, covering with foil to retain juices while you prepare the rest of the dish. After 10 minutes or so, when it’s cool enough to handle, shred the chicken by hand (or 2 forks) into bite-sized pieces.
  3. Whisk the 3 eggs in a bowl. Set aside.
  4. Carefully separate as many eggs as needed so that each pasta nest has a yolk. Set the yolks aside.
  5. Melt the butter in the microwave for 20 seconds or so, and mix with the hot sauce. Set aside.
  6. Heavily salt a pot of boiling water and cook the pasta al dente. Be sure to reserve cooking liquid before straining.
  7. In the meantime, while the pasta is cooking, brown the pancetta in a large shallow pan in 1 tablespoon of chili oil. Once crispy, add the garlic, and cook for an additional 2 minutes, stirring often to make sure the garlic does not burn.
  8. On very low heat, add the chicken, hot sauce, the two cheeses and crushed black peppercorns.
  9. Ideally, you will now pour the pasta right from the colander into the pan with the chicken, cheeses, peppercorns, pancetta and garlic. Toss to combine.
  10. Once the chicken is heated through, off the heat, add the whisked eggs. Add some of the reserved cooking liquid to achieve a saucier consistency.
  11. With tongs, shape the pasta into a nest shape in large shallow bowls. Place an egg yolk in the center of each nest, and garnish with a sprinkling of minced fresh celery leaves and crumbled Gorgonzola.