There was a neighborhood Cal-Italian restaurant called Bucci’s, in Emeryville, CA. I was always happy eating there. A specialty that I’ve never seen anyplace else was carbonara pizza, a regular thin crust with porky bits in a creamy egg and cheese topping. I’ve been wanting to try to make it, and today I did.
It puffed up more than I expected in the oven:
It settled a bit after a while. The eggs were a little overdone. I think I have to pre-bake the empty crust for a little longer before adding the egg mixture.
Still, not bad for a first attempt based on a 20 year old memory.
