Ramen Carbonara
A carbonara featuring ramen noodles? We know this fusion of Italian and Japanese may sound a bit off, but we promise, it works! The distinctly chewy ramen noodles are tossed in that familiar creamy sauce, delivering a delightful burst of flavours and textures. This recipe will quickly become your new go-to comfort dish.
Ingredients
- 2 slices bacon, thinly sliced
- 1 package (120 g) instant ramen noodles, without the sachet of seasoning
- 1 egg
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated, plus more for serving
Instructions
- In a non-stick skillet over medium-high heat, cook the bacon, stirring with a wooden spoon, until golden and crispy. Remove from the heat.
- In a small pot of salted boiling water, cook the ramen for 2 to 3 minutes, stirring to separate the noodles, until al dente. Set aside ¼ cup (60 ml) of the cooking water. Drain the noodles.
- Meanwhile, in a bowl, whisk together the egg and Parmesan. Season generously with pepper. Whisk in the reserved cooking water.
- Add the cooked noodles to the skillet of bacon, tossing to coat in the cooking fat. Transfer to the bowl of egg mixture. Mix well to coat the noodles in the sauce. Adjust the seasoning. Sprinkle with more Parmesan to taste. Serve immediately.
A carbonara featuring ramen noodles? We know this fusion of Italian and Japanese may sound a bit off, but we promise, it works! The distinctly chewy ramen noodles are tossed in that familiar creamy sauce, delivering a delightful burst of flavours and textures. This recipe will quickly become your new go-to comfort dish.