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Flatbread Carbonara

The creamy, rich, and timeless flavors of carbonara—pancetta, Parmesan, and egg yolk—come to life on a popular handheld form.
Cook Time 7 minutes
Servings 120


  • 1 bag Pioneer® Original Biscuit Mix (94013)
  • 1 bag Pioneer® Alfredo Sauce Mix (94341), prepared, kept warm
  • Salt
  • Black pepper
  • Italian seasoning
  • Olive oil
  • 16 Egg yolks
  • 8 Garlic cloves, minced
  • 40 oz. Pancetta, chopped, cooked
  • 40 oz. Parmesan cheese, shredded


  • Prepare biscuit mix according to package directions; divide dough into approximately 20separate pieces. Roll out each dough piece to ¼ inch thick or less on a well-floured surface. Liberally dock dough.
  • Transfer to a sheet pan lined with parchment paper. Brush lightly with olive oil. Season with salt and black pepper to taste, and Italian seasoning. Bake at 450°F for 3minutes (convection 400˚F for 2 minutes). Cool.
  • Whisk egg yolks in a large bowl. Temper egg yolks by adding a ladle of Alfredo sauce to bowl and whisking in, so as not to cook the eggs. Continue ladling one ladle at a time until a 50:50 ratio is achieved. Add egg mixture and garlic to Alfredo sauce.
  • For each flatbread, brush Alfredo sauce over par baked biscuit sheet, and top with Pancetta and Parmesan cheese.
  • Bake for an additional 5–7 minutes, until cheese is melted and sides are lightly browned.