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Carbonara pizza with egg, guanciale, and pecorino
Italian pizza with guanciale, egg, and Pecorino Romano

Roman Carbonara Pizza

Author: Flavelo
Recipes Main Courses Quick Meals
Forget cream-based 'carbonara' fakes! This pizza pays homage to the classic Roman pasta dish: the fat of guanciale (cured pork jowl), the salty punch of Pecorino cheese, and the heat of black pepper meet crispy pizza dough. The egg isn't scrambled but functions as a creamy sauce.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 237 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or baking sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Prepare the dough: mix flour, yeast, salt, water, and oil. Knead until smooth. Rise for 1 hour.

Tip: The secret to good pizza dough is long fermentation and high hydration.
2 ✓

Slice guanciale into strips and slowly render the fat in a pan until crispy. Save the fat!

Tip: Brush the pizza crust with this rendered fat for extra flavor.
3 ✓

Stretch the dough. Top with mozzarella and half the Pecorino. Distribute the fried guanciale.

Tip: Don't use tomato sauce! This is a 'pizza bianca' (white pizza).
4 ✓

Bake in the hottest possible oven (425-480°F) for about 8-10 minutes.

Tip: Use a pizza stone if possible to draw moisture out of the crust.
5 ✓

Remove pizza, crack the eggs on top, and return to oven for 2 minutes. The goal is set whites but runny yolks.

Tip: Careful, eggs cook very fast on a hot pizza!
6 ✓

Remove, sprinkle with remaining Pecorino and plenty of black pepper. Serve immediately, breaking the yolks over the pizza.

Tip: The heat of the dough and cheese will 'cook' the creamy yolk into a sauce.

Recipe FAQ

Can I use bacon instead of guanciale?
Yes, but guanciale (cured pork jowl) has a much more refined flavor and fat content essential for this dish.

Ingredients

  • 1 lb 2 oz (approx. 4 cups) Pizza Flour (Type 00)
  • 1 packet (0.25 oz) Active Dry Yeast
  • 1 1/4 cups Warm Water
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 7 oz Mozzarella (fresh, drained)
  • 3 1/2 oz Pecorino Romano (finely grated)
  • 5 oz Guanciale (or thick Bacon)
  • 2 large Eggs
  • 1 tsp Coarsely Ground Black Pepper