Pizza Carbonara Recipe

Preheat and prepare dough

Preheat your brick oven or conventional oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel inside for at least 45 minutes. If using a home oven, place the stone on the highest rack. Lightly dust a pizza peel or work surface with 1/4 cup flour. Stretch or roll the pizza dough into a 12–13 inch round (about 10–12 oz dough ball) leaving a slightly thicker rim for the crust. Transfer the stretched dough to the floured peel.

Brush the outer 1/2 inch of the dough edge lightly with 1 tbs olive oil to encourage browning.

Make the crème fraîche base

In a small bowl combine 3/4 cup crème fraîche with 1/4 cup grated Pecorino (or Parmesan), 1 1/2 tsp freshly ground black pepper and 1/2 tsp kosher salt. Mix until smooth and season to taste — the mixture should be creamy, tangy, and peppery. If it seems too thick to spread, thin with 1–2 tbs water or milk.

Spread the crème fraîche mixture evenly over the stretched dough, leaving the oiled rim free (about 1/2 inch). Use the back of a spoon or an offset spatula to create a thin, even layer.

Cook bacon

In a skillet over medium heat, add the diced Nueske’s applewood smoked bacon and cook until the fat renders and the bacon is crisp-tender, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve 1–2 tsp of the bacon fat if desired for extra flavor (optional).

Assemble pizza

Evenly scatter 1 1/2 cups shredded fontina cheese over the crème fraîche layer. Distribute the cooked bacon pieces across the pizza, keeping them fairly even so every slice gets some.

Bake

Slide the pizza into the preheated oven onto the stone or steel. Bake until the crust is golden and blistered and the cheese is melted and bubbly, about 7–10 minutes in a 500–550°F oven (brick oven times may be 2–4 minutes depending on heat). Rotate the pizza halfway through baking for even color. Watch closely to avoid burning.

Add eggs and finish

When the pizza has about 1–2 minutes remaining (or immediately after removing if you prefer softer set eggs), carefully crack the 2 eggs onto the hot pizza: space them apart toward the center so they can set without running completely. Return briefly to the oven just until the whites are set and yolks are still soft — about 1–2 minutes in a very hot oven. Alternatively, remove the pizza, crack the eggs on top, and cover the pizza with a large metal bowl or tent with foil for 2–3 minutes to gently set the whites while keeping yolks runny.

Remove the pizza from the oven. Sprinkle the remaining 1/2 tsp cracked black pepper and chopped parsley over the top. Let rest 1–2 minutes so the eggs settle slightly before slicing.

Slice into 6–8 pieces and serve immediately so the yolks create a rich sauce when broken.