Marco Quintili’s Pizza Carbonara with Marinated Egg, Pecorino Romano Cheese and Guanciale Recipe — O

Name: Marco Quintili’s Pizza Carbonara with Marinated Egg, Pecorino Romano Cheese and Guanciale Recipe — O
Total time: 247 min
Ingredients: Two 9-ounce (250-gram) dough balls; For the marinated egg:; ½ cup (100 grams) granulated sugar (or any white, coarse sugar); (100 grams) fine sea salt; 1 egg; For the Pecorino Romano cream:; ½ cup (100 grams) heavy cream; ½ cup (50 grams) Pecorino Romano, grated; For the pizza:; 1¾ ounces (50 grams) guanciale (you can also substitute pancetta or bacon), cut into 10 thin slices ¼ inch (½ centimeter) thick; 3 3½ ounces (80 to 100 grams) buffalo mozzarella; Semolina or “00” flour, for dusting; 6 to 8 basil leaves; Cuvée pepper blend, to taste (freshly ground black pepper also works); Extra-virgin olive oil, to taste

ca.ooni.com

Stuck on deciding between pizza and pasta? Our Carbonara Pizza recipe will have you covered. Sound good? We think so too!

View full recipe on ca.ooni.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ca.ooni.com.

Share this recipe:

Ingredients

Two 9-ounce (250-gram) dough balls
For the marinated egg:
½ cup (100 grams) granulated sugar (or any white, coarse sugar)
(100 grams) fine sea salt
1 egg
For the Pecorino Romano cream:
½ cup (100 grams) heavy cream
½ cup (50 grams) Pecorino Romano, grated
For the pizza:
1¾ ounces (50 grams) guanciale (you can also substitute pancetta or bacon), cut into 10 thin slices ¼ inch (½ centimeter) thick
3 3½ ounces (80 to 100 grams) buffalo mozzarella
Semolina or “00” flour, for dusting
6 to 8 basil leaves
Cuvée pepper blend, to taste (freshly ground black pepper also works)
Extra-virgin olive oil, to taste