The original Italian “breakfast for dinner” Spaghetti Carbonara is made by folding grated cheese into beaten eggs then pouring the mixture over piping hot pasta which cooks the eggs, and finishing with crispy pancetta and a healthy dose of black pepper.
This pizza, “Pizza alla Carbonara” is a simple take on the classic pasta dish, topped with runny eggs and savory Pecorino Romano cheese. The addition of the large rings of onion gives it extra flavor and keeps the eggs in perfect rings. Impress brunch guests by serving this pizza with mimosas or espresso or enjoy it on a weeknight when you’ve got nothing but the staples in your fridge. This recipe is effortless and crispy, using Pastorelli’s Ultra-Thin Pizza Crusts.
- 1 Pastorelli Pizza Crust
- 3 Eggs
- 3-4oz diced pancetta (or bacon, ham or guanciale)
- A few healthy handfuls of grated Pecorino Romano, Parmesan or a mix of both
- Olive Oil
- 1 Clove of Garlic, Minced
- Black Pepper & Salt to taste
Set oven to 425 degrees F then start by frying the pancetta until crispy, then set aside on a paper towel lined dish using a slotted spoon.
Slice an onion in half, then slice a ring about ¾” thick. Separate the layers so you have 3 large rings.
Drizzle olive oil over the Pastorelli Pizza Crust and brush to coat.
Sprinkle the garlic, cheese, then pancetta evenly over the pizza crust. Press the onion rings onto the pizza so they are nestled in the cheese.
Slide the pizza into the oven for 2-3 minutes until the cheese begins to melt.
Pull from oven and crack the eggs into the centers of the onion rings.
Sprinkle salt over the eggs and pepper over the whole pizza.
Carefully place the pizza back into the oven for about 5 more minutes. Keep a close eye on it and remove from oven when the egg whites are opaque. Enjoy!