RAMEN CARBONARA
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.
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Tseo Kelaotswe
[email protected]This recipe is a keeper! I will definitely be making it again.
Sara Passmore
[email protected]I made this for my kids and they loved it! They said it was better than the carbonara their grandma makes.
Haan Ahmed
[email protected]This is the best ramen carbonara recipe I've ever tried. The sauce is so creamy and flavorful.
m ijaz
[email protected]I'm allergic to eggs, so I used a vegan egg substitute. It worked great and the dish was still delicious.
Hk Fans' Mymensingh
[email protected]I've made this dish several times and it's always a hit with my friends. It's a great way to use up leftover ramen noodles.
LeHasT
[email protected]This recipe was a disaster! The sauce curdled and the noodles were overcooked.
malak zaxoy
[email protected]I thought the recipe was missing something, so I added a bit of garlic and red pepper flakes. It was perfect!
Abigail Meyers
[email protected]This is now my go-to recipe for a quick and easy weeknight meal. Thanks for sharing!
Ifedinwweke Philantropist
[email protected]Not a fan. The ramen noodles didn't hold up well in the sauce and the overall flavor was just okay.
Prova Biswas
[email protected]I used shiitake mushrooms instead of bacon and it was delicious! This recipe is very versatile and can be customized to your liking.
Jayden Ingalls
[email protected]I followed the recipe exactly, but my sauce turned out a little too thick. Next time, I'll add a bit more milk or cooking water to thin it out.
Zeeshan Danish
[email protected]This dish was a hit with my family! They loved the rich and savory sauce.
Tasnim Bouyahyaoui
[email protected]I wasn't sure how well ramen noodles would work in a carbonara, but I was pleasantly surprised! The result was creamy and flavorful.
Taquilla Polite
[email protected]This was a surprisingly easy dish to make and turned out incredibly delicious! The combination of ramen noodles with the carbonara sauce is genius.