Ramen Carbonara Twist (Print Version)
# Ingredients:
01 -
3 packets of ramen noodles, toss out the flavoring packs
02 -
4 strips of bacon, cut into small pieces
03 -
3/4 cup diced onions
04 -
2 garlic cloves, finely chopped
05 -
3/4 cup peas from the freezer
06 -
2 big eggs
07 -
1 cup Parmesan cheese, grated
08 -
1/2 teaspoon of table salt
09 -
A dash of crushed red chili flakes
10 -
Chopped parsley for topping
# Instructions:
01 -
Grab a big skillet and cook the bacon bits on medium heat for about 6-7 minutes until it’s nice and crispy. Scoop it out with a slotted spoon, leaving the bacon fat behind in the pan, and let the bacon drain on a plate lined with paper towels.
02 -
Toss the onion and garlic into the skillet with the bacon fat, stirring occasionally. Cook for around 4-5 minutes until the onion becomes soft and clear.
03 -
Meanwhile, bring a pot of water to a boil and cook the noodles by following the instructions on the packet. Toss in the frozen peas for the last minute. Before draining, keep 3/4 cup of the water aside, then strain the noodles and peas.
04 -
In a big mixing bowl, beat the eggs together with the Parmesan cheese, the sautéed onion and garlic mixture, the bacon fat, some salt, and the chili flakes.
05 -
Add the drained hot noodles and peas straight into the bowl with the egg mixture. Shake and stir the noodles right away to coat them. Toss in the crispy bacon and stir in the reserved noodle water bit by bit until the sauce becomes creamy.
06 -
Check the flavor and add a little more salt if needed. Dish up the ramen into bowls and sprinkle it with parsley before digging in!