Carbonara Pizza With Guanciale and Pecorino

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes, plus 45 minutes for oven preheating

Quick Ingredients

1 pound pizza dough, room temperature for 1 hour
4 ounces guanciale, cut into 1/4-inch cubes
1 large egg plus 2 large egg yolks
3/4 cup finely grated Pecorino Romano, divided
2 tablespoons heavy cream
1 tablespoon reserved guanciale fat
1 teaspoon freshly cracked black pepper, divided
4 ounces low-moisture mozzarella, shredded or torn small
1 teaspoon extra-virgin olive oil, for the rim
1 tablespoon fine cornmeal or semolina, for the peel
1/8 teaspoon fine sea salt, optional

Do This

1. Heat a pizza stone or steel in a 500°F oven for 45 minutes.
2. Cook the guanciale over medium-low heat for 6 to 8 minutes until crisp; reserve 1 tablespoon of the fat.
3. Whisk egg, yolks, 1/2 cup Pecorino, heavy cream, cooled guanciale fat, 1/2 teaspoon black pepper, and optional salt into a thick sauce.
4. Stretch the dough into a 12-inch round on a cornmeal-dusted peel or parchment.
5. Spread the egg-pecorino cream over the dough, leaving a 1-inch border; top with mozzarella and half the guanciale.
6. Bake for 8 to 10 minutes at 500°F until the crust is browned and the egg cream is set and custardy.
7. Finish with remaining guanciale, 1/4 cup Pecorino, and 1/2 teaspoon cracked black pepper; rest 2 minutes before slicing.

Why You’ll Love This Recipe

It tastes like carbonara and pizza had a very good idea together: salty Pecorino, eggy richness, crispy guanciale, stretchy mozzarella, and plenty of black pepper.
The sauce is creamy without being fussy: a little heavy cream helps the egg and cheese bake into a smooth, savory base instead of scrambling.
It feels restaurant-special but uses simple techniques: crisp the guanciale, whisk the sauce, stretch the dough, and bake hot.
It is bold, rich, and satisfying: perfect for a weekend dinner, a pizza night upgrade, or sharing with friends.

Grocery List

Produce: Optional fresh chives for garnish, if you want a mild green finish.
Dairy: Large eggs, Pecorino Romano, low-moisture mozzarella, heavy cream.
Meat: Guanciale. Pancetta can be used if guanciale is unavailable.
Pantry: Pizza dough, extra-virgin olive oil, freshly cracked black pepper, fine sea salt, fine cornmeal or semolina for launching the pizza.

Full Ingredients

For the Pizza Dough and Prep

1 pound pizza dough, homemade or store-bought, rested at room temperature for 1 hour
1 tablespoon fine cornmeal or semolina, for dusting the peel
1 teaspoon extra-virgin olive oil, for brushing the crust edge

For the Crispy Guanciale

4 ounces guanciale, cut into 1/4-inch cubes or short strips

For the Egg and Pecorino Cream

1 large egg
2 large egg yolks
1/2 cup finely grated Pecorino Romano, about 40 grams
2 tablespoons heavy cream
1 tablespoon rendered guanciale fat, cooled for 2 minutes before adding
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon fine sea salt, optional, depending on how salty your Pecorino and guanciale are

For the Toppings

4 ounces low-moisture mozzarella, shredded or torn into small pieces
Crispy guanciale from above, divided

For Finishing

1/4 cup finely grated Pecorino Romano, about 20 grams
1/2 teaspoon freshly cracked black pepper, plus more to taste
1 tablespoon finely sliced fresh chives, optional

Carbonara Pizza With Guanciale and Pecorino – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven until it is seriously hot

Place a pizza stone or pizza steel on the upper-middle rack of your oven. Preheat to 500°F for at least 45 minutes. A long preheat matters here: the hot stone or steel gives the dough quick lift, browning, and a crisp bottom before the egg-pecorino base overcooks.

If your oven only reaches 475°F, use that temperature and plan for a slightly longer bake, about 10 to 12 minutes. Keep the dough at room temperature while the oven heats so it stretches easily.

Step 2: Crisp the guanciale and save the flavorful fat

Add the diced guanciale to a cold skillet, then set it over medium-low heat. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are browned at the edges and crisp but not burnt. Starting in a cold pan helps the fat render slowly and evenly.

Use a slotted spoon to transfer the crispy guanciale to a small plate. Measure out 1 tablespoon of the rendered fat and let it cool for 2 minutes. This fat will season the egg and Pecorino cream with deep, savory carbonara flavor.

Step 3: Make the egg and Pecorino cream

In a medium bowl, whisk together 1 large egg, 2 large egg yolks, 1/2 cup finely grated Pecorino Romano, 2 tablespoons heavy cream, the cooled 1 tablespoon guanciale fat, 1/2 teaspoon black pepper, and 1/8 teaspoon fine sea salt if using.

Whisk until the mixture looks thick, smooth, and spoonable. The heavy cream is not meant to make this taste like cream sauce; it simply helps stabilize the eggs so the base bakes up creamy and custardy instead of dry.

Step 4: Stretch the dough

Lightly dust a pizza peel with 1 tablespoon fine cornmeal or semolina. If you are nervous about launching pizza, place the dough on a sheet of parchment instead; you can slide the parchment directly onto the hot stone or steel.

Stretch the dough into a 12-inch round, leaving the outer 1-inch edge slightly thicker for a puffy rim. Avoid pressing the very edge flat, because those trapped air bubbles help create a rustic, blistered crust.

Step 5: Add the carbonara-style toppings

Spread the egg and Pecorino cream over the dough, leaving the 1-inch border uncovered. Use the back of a spoon and work gently so you do not tear the dough. The sauce layer should be even but not overly thick in any one spot.

Scatter the mozzarella over the cream, then add about half of the crispy guanciale. Brush the exposed rim lightly with 1 teaspoon extra-virgin olive oil to encourage browning.

Step 6: Bake the pizza

Slide the pizza onto the preheated stone or steel. Bake at 500°F for 8 to 10 minutes, rotating once after about 5 minutes if your oven has hot spots.

The pizza is ready when the crust is puffed and browned, the underside is crisp, the mozzarella is melted, and the egg-pecorino cream looks set but still moist. It should not look wet, but it should also not look dry or curdled.

Step 7: Finish like carbonara

Transfer the pizza to a cutting board and immediately sprinkle with the remaining crispy guanciale, 1/4 cup finely grated Pecorino Romano, and 1/2 teaspoon freshly cracked black pepper. Add the optional chives if you want a little freshness, but keep them light so the carbonara flavor stays front and center.

Let the pizza rest for 2 minutes before slicing. This short rest helps the egg and cheese base settle, making the slices easier to cut and giving you a creamier bite.

Pro Tips

Use finely grated Pecorino: The smaller the shreds, the smoother the egg cream. A rasp-style grater works beautifully.
Let the guanciale fat cool briefly: Hot fat can start cooking the eggs in the bowl. Two minutes of cooling is enough.
Go easy on added salt: Guanciale and Pecorino are naturally salty. Taste your cheese before adding the optional salt.
Use low-moisture mozzarella: Fresh mozzarella can release too much water and make the egg base loose.
Do not overload the pizza: Carbonara pizza is rich. A balanced layer of sauce and cheese bakes better than a heavy one.

Variations

Pancetta Carbonara Pizza: Use 4 ounces diced pancetta instead of guanciale. It will be slightly leaner and milder but still delicious.
Extra Egg Finish: For a dramatic brunch-style version, crack 1 additional egg onto the center of the pizza during the final 4 minutes of baking. Bake until the white is set and the yolk is still soft.
White Pepper and Black Pepper Blend: Use 1/4 teaspoon white pepper in the egg cream and finish with 1/2 teaspoon black pepper for a layered peppery flavor.

Storage & Make-Ahead

This pizza is best eaten right after baking, while the crust is crisp and the egg-pecorino base is creamy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices on a skillet over medium-low heat for 4 to 6 minutes, or in a 375°F oven for 7 to 9 minutes, until warmed through and the crust crisps again. Avoid microwaving if possible, as it can make the crust chewy and the egg base rubbery.

To prep ahead, crisp the guanciale up to 2 days in advance and refrigerate it along with the reserved fat. Bring both to room temperature before using. The egg and Pecorino cream can be whisked up to 2 hours ahead and kept covered in the refrigerator; whisk again before spreading it on the dough.

Nutrition (per serving)