This recipe gives ramen a Cinderella-style makeover, transforming it from a humble dorm room dinner to a creamy, cheesy carbonara. A generous amount of Parmesan adds umami and just the right amount of salt, and the al dente noodles make every bite chewy and reassuring. As always, bacon brings its specific, delicious je ne sais quoi and the chive garnish adds a nice, fresh pop. Here’s the recipe:
- In a medium saucepan over medium heat, cook 3 oz diced pancetta until the fat is rendered and the meat is cooked through and crispy but not burnt, 5 to 7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Set aside.
- Drain the fat from the pan, leaving the browned bits on the bottom. Return the pan to medium-high heat, add 2 Tbsp unsalted butter and 2 cups water and bring to a boil.
- Add 6 oz dry ramen noodles without the seasoning packet and gently separate the strands as they soften. Cook, allowing most of the water to evaporate, until the noodles are just under al dente, about 3 minutes. Reduce heat to low.
- In a small bowl, whisk together 2 large eggs and 1 cup shredded Parmesan cheese. Stir into noodles until well combined and cook, stirring constantly, about 1 minute. The sauce should remain quite runny. Remove the pot from the heat and continue to stir for 1 minute. The eggs will continue to cook after you remove the pot from the heat.
- Stir in the pancetta and season with kosher salt and black pepper. Divide the ramen between 2 bowls and garnish each bowl with 1 Tbsp fresh chopped chives.
Recipe adapted from: New York Times Cooking