Pizza alla Carbonara

What could possibly be better than a bowl of carbonara, Rome’s classic creamy, indulgent pasta dish? Carbonara on a Neapolitan pizza for an extra-decadent meal, just in time for Carbonara Day. Inkberrow, UK-based chef Andy Lees (@pizza48_artisanpizza) makes our pizza and pasta dreams come true with a recipe for pizza alla carbonara, inspired in part by his work slinging pies for his family run pop-up business: Pizza 48. 

Carbonara, that signature Roman dish with guanciale (pork jowls or cheeks), Pecorino Romano, and egg over a base of al dente spaghetti, is one of the most celebrated Italian recipes. Usually made with long, thin types of pasta such as fettuccine, linguine, or spaghetti, for his version, Andy opts for bucatini.  Thicker than spaghetti, and hollow, Andy likes that it holds the sauce really well. And while not truly authentic to the original dish, Andy uses pancetta instead of guanciale, which is a little more accessible for those of us not in Italy or without access to a specialty shop.

Creamy, cheesy, crunchy, and with just a hint of pepper, this pizza topped with carbonara is made for sharing with friends and family - preferably paired with a nice Italian wine.


Difficulty

Servings

Makes one 12-inch (30-centimetre) pizza

Prep Time

4 hours

(including dough proofing time)
Cook Time

6 to 11.5 minutes

By Andy Lees

Pizza alla Carbonara

Note

For this recipe we recommend our Classic Pizza Dough–just be sure to set aside 3 to 4 hours for proofing before you start to cook.



For the carbonara

1. Before you start cooking, fire up your oven and allow it to preheat for 15 to 20 minutes, aiming for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone.

Measure the temperature quickly, accurately and from a safe distance using an infrared thermometer.

2. Heat a medium-sized frying pan on high heat, then add the pancetta.

Cook for 5 to 10 minutes, stirring occasionally until it begins to turn golden. Once cooked, remove from the heat and allow to cool slightly before removing the pancetta with a slotted spoon. Place on a plate lined with a paper towel; set aside.

3. Cook the pasta in salted, boiling water according to the package’s instructions; while the pasta is cooking, beat the egg yolks with a fork and add 20 grams of grated Parmesan.

Stir to combine.

4. Once cooked, drain and rinse the pasta under cold water and place in a colander to drain fully.

Two hands mixing egg yolks and parmesan in a bowl on a worktop with bowls of flour, spaghetti, and mozzarella.

For the pizza

1. On a lightly-floured surface, roll out a dough ball by pushing the air with your fingers from the center towards the edges to form a disc of about 12 inches (30 centimetres).

2. Spread the double cream onto the pizza with the back of a large spoon, leaving a 20 millimetre gap around the edge of the pizza.

Sprinkle approximately 10 grams of Parmesan onto the pizza, then top evenly with the fior di latte mozzarella.

3. Add the cooled pasta and cooked pancetta to the pizza, again ensuring to distribute evenly, followed by a few basil leaves (optional).

hand putting fresh basil on a carbonara pasta-topped pizza dough base

4. Dust the pizza peel with a little flour, place the pizza on top and launch into the oven; cook for 90 seconds, turning the pizza with a peel every 20 seconds or so to ensure an even bake.

(The crust should be golden with charring / leopard spots here and there.)

5. Remove from the oven and immediately pour over the beaten egg and Parmesan mixture (the residual heat of the pizza will cook the egg).

6. Top with the remaining 10 grams of Parmesan and a good grinding of fresh black pepper.

Cut into 8 slices, serve and enjoy.

Andy Lees

Inkberrow, UK-based Andy Lees started his pizzaiolo journey by making pizzas for family and friends in his Ooni oven, which led to the opening of a small, family run, pop-up business: Pizza 48. They offer artisan pizzas to the local community – all made in an Ooni – and only use authentic Italian produce. Keep up with them @pizza48_artisanpizza

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