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When you mix the soul-soothing flavors of carbonara pasta with the universal allure of pizza, magic happens. Pizza carbonara brings together gooey cheese, crispy bacon, and perfectly cooked eggs — oozing golden yolks and all — atop a perfectly chewy-crisp pizza crust. And, well, it’s a revelation.
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This isn’t just a meal; it’s an ode to both simplicity and indulgence—perfect for when you’re craving something spectacular but can’t work up the energy to make a fuss.
This dish is an anytime winner — It effortlessly combines two classic recipes into one easy, family-friendly meal. I love to make it on a busy weeknight using store-bought dough (I especially like Trader Joe’s version), but it is also the perfect thing for a Saturday night when I want to bust out the Ooni Pizza Oven and have a little fun. Here is everything you need to know to make an excellent Pizza Carbonara, including a simple step-by-step guide.
Ingredients You Need
You don’t need a lot of ingredients to make Carbonara Pizza, and the ingredients you do need are easy to find. I’ve included some notes to help you with substitutions and sourcing the best options.
- Pizza dough: Use store-bought or homemade. Be sure to bring it fully to room temperature before using—refrigerated dough needs to sit out at room temperature for at least an hour before using.
- Bacon: Traditionally, carbonara uses guanciale, but bacon or pancetta works well and is easier to find in US markets. If you have a source for guanciale, though, by all means use that instead!
- Eggs: Large or extra-large eggs will give you the best results.
- Cheeses: This decadent pizza uses three kinds of cheese: Mozzarella, Parmesan, and Pecorino Romano. The mozzarella gives it the gooey-ness we all crave in a pizza. Parmesan gives it a deep nutty flavor. Pecorino adds a sharp tang. If you don’t have pecorino, feel free to substitute additional Parmesan.
- Black pepper: Use freshly ground to give it a subtle bite.
Tips for Success
This is an easy pizza to make, but here are a few extra tips to make it the best pizza ever.
- Go easy on the salt: The bacon, parmesan, and pecorino are salty enough. You don’t need any additional salt.
- Precook the bacon: Precooking the bacon keeps it from drowning your pizza in rendered fat. Cook the bacon until it is just crispy. If you cook it too long in the skillet, it will burn in the oven.
- Watch the eggs: Keep an eye on the pizza as it cooks to ensure the eggs are done to your liking. Start checking after 5 minutes. If you prefer fully cooked eggs, leave the pizza in the oven for a couple more minutes.
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Variations
Feel free to customize your pizza carbonara with these additions:
- Fresh parsley: Sprinkle fresh parsley over the pizza before serving for a burst of color and freshness.
- Shallots: Add finely chopped shallots cooked with the bacon for extra flavor.
- Vegetables: While not traditional, adding vegetables like mushrooms or spinach can enhance the dish. Sauté the mushrooms in the bacon fat or blanch the spinach and drain and squeeze out any excess water before adding.
Put an Egg on It! More Ways to Use Eggs as Toppers
Many delicious foods get even better when you top them with an egg or two. Try adding a fried egg on top of your next burger, rice bowl, Gochujang Noodles, or Avocado Toast.
Baking eggs directly on top of a chunky tomato-based sauce as in Shakshuka makes for a super satisfying meal. Or try Baked Eggs in a Crunchy Potato Crust. Ever tried baking an egg directly on top of gooey, cheesy nachos? Me either, but it sounds great and I’m definitely going to try it!
A Few Interesting Tidbits
The origins of carbonara are somewhat mysterious, with various stories attributing it to Italian coal miners or American soldiers in Italy during World War II. Traditionally, the dish is made with pasta, eggs, cheese, and cured pork. Although you’ll see lots of carbonaras made with cream in the US, the original does not contain cream. The idea of merging this simple but rich pasta preparation with pizza is a modern twist, bringing together the best of both worlds.
In Italy, it’s not uncommon to see eggs on pizza. You’ll find variations of egg-topped pizzas in different regions, each with its unique take. The addition of eggs on pizza might seem unconventional, but it adds richness and texture that make a great food even better.
Pizza Carbonara
Robin Donovan
Ingredients
- 1 pound pizza dough at room temperature and split into 2 balls
- 5 thick slices bacon cut in to ½-inch pieces
- 4 large or extra-large eggs
- ¾ cup Parmesan cheese freshly grated
- 1 ½ cups shredded mozzarella
- 2 tablespoons freshly grated pecorino romano
- Freshly ground black pepper
Instructions
- Prepare the pizza dough.
- Preheat the oven to 450˚F.
- Line two flat baking sheets with parchment paper.
- Heat a large skillet over medium heat and cook the bacon pieces until crisp, about 5 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- On a lightly floured surface, roll or stretch the pizza dough balls out to a circle approximately 11 inches in diameter and place it on one of the lined baking sheets.
- Prick the dough all over with a fork, leaving a ½-inch border. Repeat with the other dough ball.
- Bake the pizza crusts for 5 minutes.
- Top each base with half of the mozzarella, then sprinkle over the grated parmesan and the cooked bacon.
- Make two wells in the center of the toppings on each pizza. One at a time, crack the eggs into a mug or small bowl and then carefully pour into one of the wells. Repeat with the remaining eggs, putting 2 on each pizza.
- Sprinkle the grated pecorino and black pepper over the eggs, then return the pizzas to the oven and bake for 5 to 7 minutes, until the cheese has melted and is bubbly, and the eggs are almost – but not quite! – cooked through.
- Serve immediately.
Notes
2. You can substitute pancetta or guanciale for the bacon.
