Skip the brunch line this weekend and instead cozy up to Ken Forkish's utterly delicious carbonara pizza. Inspired by the beloved Roman pasta dish of the same name that features cured pork, cheese, and an egg-yolk sauce, this recipe from Forkish's 2017 James Beard Award–nominated ode to all things 'zza, The Elements of Pizza, swaps pasta for a crispy pizza crust. Topped with bacon, mozzarella, "an aggressive amount of pepper," and a perfectly runny egg, this recipe will make any Italophile swoon. (It works equally well for dinner, too.) Get the recipe and crank your oven up.
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Learn more about the 2017 James Beard Awards.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
