![Ramen Carbonara](https://www.incredibleegg.org/wp-content/uploads/2024/07/d-ramen-carbonara.jpg)
![](https://www.incredibleegg.org/wp-content/uploads/2024/07/m-ramen-carbonara.jpg)
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25M Total Time
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25M Prep Time
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11 Ingredients
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2 Servings
Carbonara is a classic Italian pasta dish that seems to magically transform a few humble ingredients into a flavorful dinner in the time it takes to cook the noodles, and this recipe offers an unexpected twist: ramen noodles!
Ingredients and Directions
- Ramen
Directions
Cook the bacon in a large nonstick skillet over medium heat until the bacon is crisp. Transfer cooked bacon pieces onto a plate lined with paper towels and set aside.
Drain any excess fat from the pan but leave the browned bacon bits—they contribute a ton of flavor to the dish. Over medium-high heat in the same pan, add the olive oil, hot water, and about half the cheese.
When the mixture comes to a boil, add the frozen peas and bricks of ramen noodles, stirring gently until the noodles are fully cooked and most of the liquid in the pan has evaporated, about 2-3 minutes.
Reduce the heat to low and stir the whisked eggs into the pan while stirring constantly for about a minute. Do not worry if the sauce looks too thin at this point—the eggs continue cooking after being taken off the heat, beautifully thickening the sauce. Stir in the reserved bacon, grated cheese, and some freshly ground black pepper. Remove from the heat.
If not making poached eggs, serve right away garnished with pepper and sliced scallions.
Ingredients
- 6-8 slices (4-6 ounces) bacon, pancetta or guanciale, diced
- 2 cups boiling water
- 2 Tbsp olive oil
- 1 cup grated Parmesan or pecorino cheese, divided
- 2 (3-ounce) packages ramen noodles (noodles only)
- 2 eggs, whisked together until smooth
- ⅔ cup frozen peas
- kosher salt and freshly ground black pepper to taste
- scallions, sliced, for garnish
- Poached Egg
Directions
To top the pasta with poached eggs, bring a saucepan of water and the vinegar to a boil, and have a slotted spoon ready. Crack 2 eggs into a small cup or dish. Stir the boiling water until it creates a whirlpool, which will help each egg white wrap around itself into a tidy white cloud. Gently slide each egg into the boiling water and leave to cook for 3-4 minutes (or until the white is fully cooked). Remove with a slotted spoon and place a poached egg over each serving of ramen.
Ingredients
- 2 eggs
- vinegar 1 Tbsp
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.