Week 29: Fat – Creamy Carbonara Pizza

I’m surprised to have pulled this week’s fat challenge off with almost zero preparation and the bad luck of having the oven light go out unexpectedly. Even still, the convenience of having bacon and eggs readily available for morning yums allowed for easy tinkering. Having already tackled a breakfast pizza this year, I decided to translate the ultimate pasta tummy pleaser of Spaghetti Carbonara into a pizza wonderscape and hope for the best.

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Bacon, eggs, parmesan and herbs (in this case chives) are the very basis of carbonara.

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After cooking down the bacon until soft, the fat is used to provide the base of the sauce, as it would be in the pasta dish.

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Chives are chopped according to their roles. The coarser chop is cooked with the cream sauce and parmesan. The finer chop is meant for a fresher topping upon cooling.

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The pizza was built in many layers with fat and a parmesan & black pepper cream gently layering the crust followed by chives, bacon and more parmesan.

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When the pizza was all but a minute done, I pulled out the pie and gently poured over a cream-whipped egg as evenly as possible before placing the pizza back in for another minute. Timing was key in not over- or under-cooking the egg on top.

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And somehow it pulled together and worked. And was surprisingly balanced and tasty. The pizza was aromatically rich with its range of chives and black pepper charging the palate upfront. Next the creamy egg notes interweaving the bacon smokiness held their own presence on the mid-palate while the sharp parmesan brightness saw through to the end with black pepper still mingling.

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The red burgundy selected kept an abundance of raspberries and pomegranate, which saw the savory elements of this pizza as a springboard for their bright fruit flavors. Burgundies have a tendency to transform with food, the way Italian wine often does too, finding a whole new expression alongside a range of flavors. It’s just one of the many reasons why I’m such a francophile in my wine preferences. Deal with it.

favorites of lately: april 2015

bacon donut

5. bacon donuts: a classic cruller will make me coo, but a fresh morning pastry taken to the hedonistic extremes as offered by Great Maple will turn me into a growling, ravenous brunch monster.

ottolenghi

4. roasted rainbow carrots: Ottolenghi, a London-based Israeli chef, details beautifully photographed vegetarian dishes in his Plenty and Plenty More cookbooks. carrots have never tasted so boss.

carbonara

3. carbonara: the Italian rendition of breakfast for dinner.

a delicious attempt at anchovy butter salmon.

a delicious attempt at anchovy butter salmon.

2. Melissa Clark video channel: every video is made to look like a simple three minute endeavor, inspiring back-to-back midnight snacks after a long night at work. The messy range of results never surpass the threshold of beauty worth sharing on instagram, but will do just fine tucked away here.

hammonds

1. Hammond’s ice cream shop: helping san diegans achieve instant happiness with self-tailored ice cream flights. many classics exist amongst the Hawaiian-themed flavors, but all of them are worth a gamble when perched atop a mini cone. if the extreme cuteness of these waffle cones doesn’t inspire exclamations and high pitch noises, you’re probably dead inside.

BONUS

wine favorite: Saint Cosme – Condrieu 2012 a stunning showcasing of Viognier in its classic form with rich aromatics of peach blossoms and honeyed apricots to contrast the bright mineral core. so pretty it makes me want to die.

Great Maple breakfast pizza

pizza favorite: Great Maple made a champion out of their bacon donuts, but their breakfast pizza is just as decadent with prosciutto, runny eggs, and truffle oil.