Carbonara Deep-Dish Pasta-Crusted Pan Pizza - Rachael Ray

• 1 tablespoon salt
• 2 (9 ounce) packages fresh linguine
• 3 tablespoons extra virgin olive oil
• 1/4 lb pancetta, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 large eggs
• 1/2 cup cream
• 2 cups ricotta cheese
• 1/4 cup parsley, finely chopped
• 1 cup mozzarella cheese, shredded

1. Preheat oven to 425 degrees F.
2. Heat water for pasta in large pot, add 1 Tablespoon salt and pasta; boil for 3 minutes.
3. Heat extra-virgin olive oil in a large skillet. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
4. Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper.
5. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute. Then pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
6. Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top.
7. Scatter with the provolone or mozzarella and return to oven.
8. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.

salt, fresh linguine, extra virgin olive oil, pancetta, garlic, red pepper, parmigianoreggiano cheese, salt, pepper, eggs, cream, ricotta cheese, parsley, mozzarella cheese

Taken from www.food.com/recipe/carbonara-deep-dish-pasta-crusted-pan-pizza-rachael-ray-249225 (may not work)