Ramen Carbonara
This recipe gives ramen a Cinderella-style makeover, transforming it from a humble dorm room dinner to a creamy, cheesy carbonara.
Adapted from: New York Times Cooking
Adapted from: New York Times Cooking
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Ramen Carbonara
Prep Time5 Minutes
Servings2
Cook Time15 Minutes
Ingredients
3 oz. pancetta, diced
2 Tbsp. butter
Water
6 oz. Dry Ramen Noodles, without seasoning packet
2 eggs
1 cup shredded Parmesan Cheese
Kosher Salt
Black Pepper
1 Tbsp. Fresh chopped chives
Directions
- 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.
5 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Boar's Head Diced Uncured Pancetta, 4 Ounce
$7.29$1.82/oz
Keller's Butter Sculptures Christmas Tree Shaped Salted Butter, 4 Ounce
Deal
$4.99 was $5.49$1.25/oz
Water Joe Premium Caffeinated Water, 12 Each
$8.19$0.68 each
Maruchan Chicken Flavor Ramen Noodle Soup, 3 Ounce
$0.39$0.13/oz
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
Goodness Gardens Organic Chives Bunch, 1 Each
$3.79
Directions
- 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.