This recipe merges two Italian classics: Pasta Carbonara and Mozzarella en Carozza. From an American perspective, the latter is already a hybrid - eggy French toast meets grilled cheese. I'd sometimes add a little chopped anchovy, fresh sage or basil to the filling and eventually pancetta found its way in too. Eggs and pancetta made me think of Pasta Carbonara, which led to adding grated parmesan and freshly ground black pepper to the batter. These sandwiches are nice with a simple salad for a quick dinner, or for brunch. Cut into smaller pieces, they also go well with drinks.

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