| Level: | Easy |
| Yield: | 1 medium pizza |
Ingredients
- 1 teaspoon butter
- 1 grilled dough
- 4 ounces fresh spinach linguine
- 2 strips thick cut bacon, sliced on the bias in 1/8-inch thickness
- 1 large egg
- 1/3 cup Locatelli romano cheese (grated)
- 1/4 cup Italian parsley, finely chopped
- Salt and freshly ground black pepper
Instructions
- Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper.
- Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d’Alsace, 1997
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1565 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 203 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 63 g |
| Cholesterol | 280 mg |
| Sodium | 2499 mg |
Reviews
I’ve been making Pizza Carbonara for years. Although I don’t
actually top mine with any pasta. The pizza dough is my ‘pasta’.
I do grill my pizza.
I do use pancetta, although in a pinch I do substitute bacon.
Every thing else is the same as with Peter’s; I do add red pepper
flakes.
actually top mine with any pasta. The pizza dough is my ‘pasta’.
I do grill my pizza.
I do use pancetta, although in a pinch I do substitute bacon.
Every thing else is the same as with Peter’s; I do add red pepper
flakes.