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Enjoy an eggy pizza topped with two sunny-side-up eggs, melted cheese, and pieces of bacon on a parchment-lined surface.

Pizza Carbonara

Robin Donovan

Pizza carbonara combines the best of both worlds: creamy, cheesy carbonara sauce topped with crispy pancetta, a soft-cooked egg, and plenty of parmesan. This easy recipe turns classic pasta into an irresistible pizza that's perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 11 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 666 kcal

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

1. You can substitute additional parmesan for the pecorino romano.
2. You can substitute pancetta or guanciale for the bacon.

Nutrition

Calories: 666kcalCarbohydrates: 56gProtein: 35gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 230mgSodium: 1.658mgPotassium: 166mgFiber: 2gSugar: 8gVitamin A: 689IUCalcium: 487mgIron: 4mg
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