2 packages (9 ounces each) fresh linguine
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, to taste
1/2 cup grated Parmigiano-Reggiano
1 pound raw shrimp, shelled and cleaned
Salt and 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 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. Add shrimp and cook till shrimp are barely pink. 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 minutes. Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Makes 6 servings.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.