Ramen Carbonara

Method7 steps · about 20 min

1. 1

   Step 1: Finely grate all 60 g sauce Parmesan and cut all 4 bacon strips into thin slices. Mince all 4 garlic cloves before heating the pan. Wash and finely chop the unmeasured serving chives. Keep the separate extra garnish Parmesan and optional pasteurized garnish yolk for the final serving step.

   Uses 60 g Parmesan cheese, finely grated for the sauce · 4 slice bacon, cut into thin strips · 4 clove garlic, minced · chives (for serving)

   
2. 2

   Step 2: In a bowl mix the 1 pasteurized whole egg, 2 pasteurized egg yolks, all 60 g Parmesan grated in step 1, all 1½ tablespoons gochujang and ½ teaspoon black pepper into a thick paste. Keep this complete sauce separate while cooking the noodles and bacon.

   Uses 1 pasteurized whole egg for the off-heat sauce · 2 pasteurized egg yolks for the off-heat sauce · All 60 g Parmesan grated in step 1 · 1.5 tbsp gochujang · 0.5 tsp black pepper

   
3. 3

   Step 3: Take the noodle blocks from both ramen packages and keep the packet seasonings out of the boiling water. Reserve ONE included seasoning sachet for step 5 and set the other aside. Cook both blocks in the separate pot of water according to their package. Before draining, reserve some actual hot ramen cooking water for the sauce; its total amount is not specified. Drain the noodles and proceed while they are hot.

   Ramen cooking timeUses 2 package ramen noodles (such as Shin Ramyun) · Water to boil the ramen noodles according to their package

   
4. 4

   Step 4: Fry all the bacon sliced in step 1 over medium-high heat for about 5 minutes, until much of the fat has rendered and the exterior is crisp. Keep the cooked bacon and its actual rendered fat together in the pan; no additional cooking oil is required by this selected method.

   Crisp bacon · 5 minUses All 4 bacon strips sliced in step 1

   
5. 5

   Step 5: Add all the garlic minced in step 1 to the cooked bacon and rendered fat from step 4 and stir-fry for 30 seconds. Add all the drained hot ramen from step 3. Turn off the heat and move the pan away from the burner before mixing in the complete pasteurized egg-cheese-gochujang paste from step 2 and the ONE included ramen-seasoning sachet reserved in step 3.

   Fry minced garlic · 1 minUses All the cooked bacon and its actual cooking fat from step 4 · All 4 cloves minced in step 1 · Both noodle blocks cooked and drained in step 3 · The complete paste made in step 2 · 1 included ramen-seasoning sachet from the two noodle packages

   
6. 6

   Step 6: Off the heat, stir the complete ramen, bacon and pasteurized egg-cheese mixture from step 5 vigorously until emulsified and creamy. Loosen only as needed with the actual hot cooking water reserved in step 3, adding 1 tablespoon at a time. Stop at a creamy coating consistency; no fixed total water amount is required.

   Uses All the cooked noodles, bacon, garlic, measured sauce and one sachet combined in step 5 · Actual reserved noodle water, added 1 tablespoon at a time as needed

   
7. 7

   Step 7: Divide the complete creamy ramen carbonara from step 6 between the two source servings. Grate the separate extra Parmesan over it, add the chives chopped in step 1 and the unmeasured sesame seeds. Add the separate optional serving yolk only if it is pasteurized. Serve immediately.

   Uses The complete off-heat emulsified dish from step 6 · Extra Parmesan cheese to grate over the finished noodles · The actual chives washed and chopped in step 1 · sesame seeds (for serving) · as desired egg yolk (pasteurized; for serving) (optional)