This dish was created when I first moved to Brooklyn. I decided to live in prime Williamsburg, getting line cook hourly pay, which meant a lot of ramen dinners. One night I was having the worst case of munchies and just wanted to be sitting at Rosemary's in the West Village eating their famed carbonara, when the lightbulb went off and my very own ramen carbonara was born!
Photos by Carmen Ladipo
Total Time: 20 minutes
Serves: 2 people
Yield: 2 bowls
2 package of ramen noodle soup (preferably chicken flavored, maruchan)
3 egg yolks
½ cup Greek yogurt
2 pancetta slices,1.5-inch thick, cubed
1 cup peas, frozen
black pepper, freshly ground
1. Bring a medium pot of water to boil for the noodles.
2. On medium-low heat, brown the pancetta for 13-15 minutes, or until golden crispy.
3. Add noodles to the boiling water, and cook to al dente, 5-6 minutes.
4. In a small bowl, whisk together the egg yolks, Greek yogurt, 1 tbsp freshly ground black pepper, and ramen seasoning until well combined.
5. Drain noodles, and keep 1/2 cup of starchy cooking liquid.
6. Add the noodles back into the pot and heat on high with the extra ½ cup of starchy liquid. Swirl the noodles until the water has evaporated. Turn the heat off and mix in the egg mixture.
7. Keep swirling for 1-2 minutes until the eggs are cooked. Leave the burner off, you do not want to scramble your eggs. The key here is creaminess.
8. Add peas and pancetta mix again.
9. Serve and finish off with freshly ground black pepper, and Parmigiano Reggiano.
10. Slurp away!