Pasta carbonara is fantastic, but it must be eaten right when it is made. By turning it into a cross between a frittata and a pizza it can hang out for a much longer period, making it a more forgiving dish. Served with either a fruit salad or green salad, it is perfect for B, B, L, D—breakfast, brunch, lunch, or dinner!

Salt 2 (9-ounce) packages fresh linguine
3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
¼ pound pancetta, cut as thick as bacon, chopped
3 to 4 garlic cloves, grated or chopped
½ to 1 teaspoon red pepper flakes, depending on how spicy you like it
½ cup grated Parmigiano-Reggiano cheese, a couple of handfuls
4 large eggs
½ cup cream
Black pepper
2 cups ricotta cheese
A handful of fresh flat-leaf parsley, finely chopped
1 cup shredded Provolone or mozzarella cheese

Preheat the oven to 425°F.

Bring a large pot of water to a boil. When it boils, salt it generously, add the pasta, and cook for 3 minutes.While the pasta water heats, heat the EVOO in a large ovenproof skillet over medium-high heat. Add the pancetta and brown, 3 to 4 minutes. Add the garlic and red pepper flakes, and cook for a minute more, stirring once or twice.Drain the pasta and add it to the skillet, tossing to coat the pasta with the garlic oil. Add the Parmigiano and toss again. Beat the eggs with the cream and salt and pepper and pour over the pasta. Reduce the heat to medium and cook the eggs for 1 minute or until they begin to set, then pat the pasta into an even layer to make the "pizza pie" crust. Transfer the skillet to the oven and bake for 5 minutes.

Mix together the ricotta and parsley. Remove the pasta pie from the oven and smooth the ricotta over the top. Sprinkle with the Provolone or mozzarella and return to the oven. Bake for 10 minutes more, or until the cheese is melted and golden at the edges. Let the pie sit a couple minutes to settle the ricotta, then cut into wedges and serve directly from the skillet.

Copyright © 2007 by Rachael Ray. All rights reserved.