|
Ramen Carbonara
adapted from NY Times
Let's get ready to RAAAAMEN!! It's a pandemic. We're all watching out pennies. And that little pack of 99 cent instant ramen can be SO MUCH BETTER than a block of noodles and a weird seasoning packet!!! Kirsten and Josh Lamon (The Prom, Groundhog Day, Emojiland) get creative and make a little Ramen Carbonara.
2 servings
Ingredients
1 egg, 1 yolk, whisked together until smooth
Kosher salt and black pepper
2-3 slices bacon, cut crosswise into 1/2-inch strips
2 cups boiling water
3 tablespoons butter
3/4 cup grated Parmesan or pecorino, divided (I use the powdery kind...this is a budget episode lol)
2 3 oz packages ramen noodles (noodle blocks only; discard the seasoning packs)
1 tbsp parsley, finely chopped
Preparation
Fill a large bowl with hot water and set aside.
Whisk the egg, yolk and 1/4 cup of the cheese. Season with and a generous grind of fresh black pepper.
In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. 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 the remaining 1/2 cup of 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 3-4 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. Add the bacon to the ramen.
Empty the bowl with hot water. Dry it and add the ramen to bowl. Stir in the egg mixture and toss it well. You're looking for a creamy sauce.You might not use all the mixture (but it will be a super yummy omelette tomorrow!). Scrape into 2 large serving bowls, sprinkle with parsley, and serve immediately.
adapted from NY Times
Let's get ready to RAAAAMEN!! It's a pandemic. We're all watching out pennies. And that little pack of 99 cent instant ramen can be SO MUCH BETTER than a block of noodles and a weird seasoning packet!!! Kirsten and Josh Lamon (The Prom, Groundhog Day, Emojiland) get creative and make a little Ramen Carbonara.
2 servings
Ingredients
1 egg, 1 yolk, whisked together until smooth
Kosher salt and black pepper
2-3 slices bacon, cut crosswise into 1/2-inch strips
2 cups boiling water
3 tablespoons butter
3/4 cup grated Parmesan or pecorino, divided (I use the powdery kind...this is a budget episode lol)
2 3 oz packages ramen noodles (noodle blocks only; discard the seasoning packs)
1 tbsp parsley, finely chopped
Preparation
Fill a large bowl with hot water and set aside.
Whisk the egg, yolk and 1/4 cup of the cheese. Season with and a generous grind of fresh black pepper.
In a large skillet (preferably nonstick), cook bacon over medium heat until fat is rendered and meat is cooked through. 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 the remaining 1/2 cup of 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 3-4 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. Add the bacon to the ramen.
Empty the bowl with hot water. Dry it and add the ramen to bowl. Stir in the egg mixture and toss it well. You're looking for a creamy sauce.You might not use all the mixture (but it will be a super yummy omelette tomorrow!). Scrape into 2 large serving bowls, sprinkle with parsley, and serve immediately.
