Ramen Carbonara Hack

# Components:

→ Noodles

01 - 1 package instant ramen noodles (without seasoning packet)

→ Sauce

02 - 1 large egg

03 - 1/3 cup grated Parmesan cheese or Pecorino Romano

04 - 2 tablespoons heavy cream (optional)

05 - 1 clove garlic, minced

06 - 1/4 teaspoon ground black pepper

07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional)

09 - 1 tablespoon fresh parsley, chopped (optional)

10 - Additional grated Parmesan for garnish

# Method:

01 - Boil a small pot of water and cook the ramen noodles for approximately 3 minutes or until tender. Drain well, reserving 2 tablespoons of hot cooking water.

02 - Whisk together the egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and salt until smooth.

03 - Place the drained noodles back into the pot off heat. Immediately pour the egg and cheese mixture over the noodles and toss vigorously to coat evenly. Gradually add reserved hot water as needed to achieve a silky consistency.

04 - Incorporate chopped cooked bacon or pancetta if desired. Transfer the mixture to a serving bowl.

05 - Sprinkle extra grated Parmesan and chopped parsley atop before serving. Serve immediately.

# Expert Advice:

01 -

Ready in the time it takes to boil water, yet tastes like you spent an hour fussing over it.
The creamy sauce clings to every strand without a drop of cream if you don't want it.
Works as a vegetarian dish or carnivore's dream depending on what's in your fridge.

02 -

Timing is everything—if your noodles have cooled even a little before the egg hits them, you'll end up with scrambled eggs instead of sauce, so work with purpose and heat.
The starchy cooking water is not optional; it's what transforms the mixture from clumpy to silky, so save it and use it generously.

03 -