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