RAMEN CARBONARA
If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.
Provided by Julia Moskin
Categories dinner, weekday, noodles, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. Adjust the heat as needed to prevent scorching. When bacon is cooked, use a slotted spoon to transfer it to a paper-towel-lined plate. Set aside.
- Pour off the extra bacon fat in the pan, leaving behind any browned bits stuck on the bottom. Return pan to medium-high heat and add boiling water, butter and half the cheese. Stir, scraping up bacon bits, and bring to a boil. Add noodle blocks and boil, gently separating the strands as they soften, until noodles are almost cooked through, about 3 minutes. The noodles will absorb some of the liquid, and there will be a thick broth in the pan. Keep the heat high; you want most of the liquid to evaporate.
- Reduce heat to low. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the pan, about 1 minute. The sauce should remain quite runny; the eggs will continue to cook after you remove them from the heat. Mix in cooked bacon, remaining cheese and plenty of black pepper and immediately remove from the heat.
- Scrape mixture into 2 large serving bowls. If not making fried eggs, serve immediately, grinding pepper over the top of each bowl.
- If making fried eggs, cover the noodle bowls to keep them warm. Return empty pan to medium heat, add a lump of butter, and swirl until melted and foaming. Crack the eggs into the pan and fry until yolks are just set and edges are brown, about 3 minutes. Transfer to noodle bowls, grind on more pepper, and serve immediately.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 46 grams, Carbohydrate 56 grams, Fat 95 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 43 grams, Sodium 3164 milligrams, Sugar 3 grams, TransFat 1 gram
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Shambhu Thamiexss
[email protected]I can't wait to make this dish again. It's so delicious and easy to make.
sharjeel ahmad
[email protected]This is the best ramen carbonara I've ever had. The sauce is so creamy and flavorful, and the noodles are cooked perfectly.
Pasan Milindu
[email protected]I'm definitely going to add this recipe to my regular rotation. It's a delicious and easy meal that the whole family will enjoy.
Antora Sarker Logno
[email protected]This is a great recipe for a crowd. It's easy to make and everyone loves it.
Codie Wile
[email protected]Overall, I thought this dish was pretty good. It's not something I would make on a regular basis, but I would definitely make it again for a special occasion.
Mudar Ahmed
[email protected]This dish is a bit expensive to make. The ingredients are all pretty pricey.
Anthony Keya
[email protected]I had a hard time finding some of the ingredients for this recipe. I had to go to three different stores before I could find everything I needed.
KHOKHAR hanif
[email protected]This dish is a little too rich for my taste. I think I would have preferred it with a lighter sauce.
Muhammad Israr Jalal
[email protected]I'm not a big fan of ramen, but I really enjoyed this dish. The carbonara sauce is creamy and flavorful, and the noodles are cooked perfectly.
Aamish ali
[email protected]This is a really unique and delicious dish. I've never had anything like it before.
Mohsin Mir
[email protected]I love the combination of flavors in this dish. The carbonara sauce is rich and creamy, and the ramen noodles add a nice chewy texture.
BTS Black pink
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover ramen noodles.
Nakeata Ollivierre
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it didn't really blow me away either.
Hafsa Nuur
[email protected]I found the recipe to be a bit confusing. The instructions were not very clear and I had to guess at some of the steps.
sabu Titung
[email protected]This dish is a bit too heavy for my taste. The carbonara sauce is very rich and the ramen noodles are quite filling.
BABO HOSSEN
[email protected]I'm a big fan of carbonara, and this ramen version is no exception. It's rich, creamy, and satisfying.
Palchang Lama
[email protected]This dish is a great way to use up leftover ramen noodles. It's also a quick and easy meal to make on a busy weeknight.
Nhlawuleko Realise
[email protected]I love how the creamy carbonara sauce coats the ramen noodles, and the addition of bacon and peas adds a nice smoky and vegetal flavor.
Iqbal Swati
[email protected]This ramen carbonara is a creative and unexpected fusion dish. The combination of ramen noodles and carbonara sauce is surprisingly harmonious and delicious.