30 March 2009
the lost recipes.
The other day I was looking though all my backup photos and I came across a few meals that I had made that never got posted... they didn't even get labeled in preparation for a post. They just got lost in the computer, waiting around to be found again and loved.
The main on that I wanted to post from that grouping is this one: my first experience making fresh pasta. I had a lot of fun doing it and I used it in this recipe because I, for some reason, thought that it would make it better. I don't really remember why now, but it was really good, so I guess I was right.
I will continue to make fresh pasta in the future, in fact I did it again just this week, but that recipe is still on the camera, so you will have to wait a little while for it. This one, however, is great and you should definitely give it a try. It is on the rich and decadent side, but it is something a little different then your plain old pasta dish.
Carbonara Deep Dish Pasta-Crusted Pan Pizza
adapted from Rachel Ray
1 pound fresh fettuccine pasta or 2 packages fresh linguine (9 ounces each)
3 tablespoons extra virgin olive oil
1/4 pound pancetta or bacon, chopped
3-4 cloves garlic, grated or chopped
1/2-1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese
4 large eggs
1/2 cup cream
Salt and black pepper
2 cups ricotta cheese
A handful of flat leaf parsley, finely chopped
1 cup shredded mozzarella cheese
Heat water for pasta in large pot, salt it and cook pasta for three minutes.
While water boils, heat a large skillet over medium-high heat with olive oil. Add pancetta and brown, 3-4 minutes. Add garlic and red pepper flakes and cook a minute more.
Drain pasta and add to pan to toss with the garlic oil and pancetta. Add the Parmigiano Reggiano cheese. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, one minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook for five minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter the mozzarella over the top and return to oven. Bake 10 minutes more until cheese is melted and golden at edges. Let ricotta sit a couple of minutes to settle, then cut into wedges and serve out of pan at table.