How to Make CARBONARA PIZZA Like an Italian

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Make the pizza dough first, using the creator's separate recipe.
2. Cut the rind off the guanciale, then cut it into strips and cut those vertically so each has layers of fat and meat.
3. Fry the guanciale in a pan until crispy. Its fat will render into oil, so add extra olive oil only if needed.
4. Remove the guanciale and set it aside. Keep the rendered oil for later.
5. Slice the mozzarella, then cut it into cubes.
6. Separate two eggs, keeping the yolks, and add one whole egg. Whisk well, then add plenty of black pepper and Pecorino Romano.
7. Add the guanciale oil to the egg mixture to help the cheese melt.
8. Keep adding Pecorino Romano until the mixture is thick and creamy.
9. Dust the chopping board with flour and place the dough on it. Press the centre without touching the edges, flip, and press the centre again.
10. Stretch the dough by slapping it against the board, rotating as you go.
11. Once stretched, drizzle olive oil around the edge and centre, then add Pecorino Romano and mozzarella.
12. Heat the oven to its highest setting, 400°C for a gas or wood oven. Slide the pizza in on a peel. Bake until the edges puff: at least 45 seconds in a gas or wood oven, or about 3 minutes in a home oven.
13. Remove the partly cooked pizza and spread the egg mixture over it. Add plenty of mozzarella and pepper, then return it to the oven.
14. Bake until the edges have finished rising and the crust is lightly browned.
15. Remove from the oven, add more Pecorino Romano and pepper, then top with the guanciale.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

EggCheeseMozzarella cheesePecorino cheesePizza doughGuanciale