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.