2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3
turns of the pan, over medium-high heat. Add pancetta and brown, 3 to
4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and
season with salt and pepper. Beat eggs with cream and pour over top of
pasta. Let eggs begin to set up, about 1 minute, and pat pasta into
even layer to make the pizza pie crust. Place in oven and cook 5 to 6
Mix together the ricotta and parsley. Remove pie from oven and smooth
the ricotta over the top. Scatter with the provolone or mozzarella and
return to oven. Bake 8 minutes more until cheese is melted and golden
at edges. Cut into wedges and serve.