Pizza: Carbonara

fresh cream, pancetta, runny egg, caciocavallo, fresh mozzarella, cracked black pepper, pecorino romano 15 | 19

Valid 1.27 – 2.24

The inspiration for this pizza came from our old friend Mark Dym from Marco’s Coal-Fired Pizza in Denver. Mark and I were both selected to attend and make pizzas at the first annual New York Pizza Festival last October.

He sure did make a delicious pizza for the event based off of a cacio e pepe pasta recipe. Cacio e pepe is a delicious pasta in itself with minimal ingredients and it can be incredibly frustrating to make despite its simplicity. There are no smoke and mirrors to hide behind — all you are using is pasta, pecorino, pasta water, salt and lots of black pepper. It is ingredient and technique-driven, and both have to be spot on or, well, you are going to have some problems.

Mark did a great job of transferring these flavors from a pasta into a pizza! His Cacio e Pepe pizza has a béchamel base and is topped with fresh mozzarella, Caciocavallo, Pecorino Romano and porchetta before being blasted in 900-degree oven. After cooking, and while the pizza is steamy hot, Mark finishes it with a coarsely ground black pepper that pulls it all together. Again, an incredibly delicious pizza that was unique and definitely stood out at the event.

So, I got to thinking. I sure want to share this pizza with all of you, but I want it to be unique in its own right. I mean, I could blatantly rip of my buddy’s pizza, but what fun is that?! Shortly thereafter it all came together after I received an email about this new and unusual concept of putting an egg on a pizza (which, by the way, we have been doing for 15 years). Within seconds, I said the word ‘Carbonara’ out loud. And, that was it. While we have served a traditional carbonara pasta at Tutta Bella, I would translate it and serve it as a pizza.

Today we bring to you our Carbonara pizza. It all starts with fresh mozzarella, Caciocavallo and a drizzle of a little fresh cream.* We then add pancetta and an egg before dusting it with pecorino Romano and firing it in one of our volcanoes for 90 seconds. Before it leaves our kitchen, we adorn it with fresh cracked pepper just as Mark did. 

A true beauty this pizza is! It has the rich cheese, salty pork, eggy goodness and hearty black pepper flavors that one would find in a well prepared carbonara pasta. But, remember that this pizza special will only last for so long.  After February 24th it will vanish as quickly as it came, and you will have to wait until next year to enjoy it again!

~ Executive Chef Brian Gojdics

*Purists rejoice! At Tutta Bella we serve our carbonara pasta the traditional way without heavy cream.  You may find it on this pizza, but never have you, nor will you, see it in the pasta version.