Pancetta
Italian
Intermediate
Main CourseRestaurant-Style Ramen Carbonara With Pancetta Emulsion
Pancetta
22 mins
Cooking Time
Intermediate
Difficulty
9
Ingredients
Non Veg
Diet
Ramen Carbonara uses technique rather than novelty to bridge two cuisines. The wheat density of fresh ramen holds emulsified fat differently from pasta, requiring precise timing and controlled heat. Rendered pancetta fat becomes the primary flavour carrier, while egg yolks and aged cheeses bind with noodle starch to form a sauce that stays fluid, glossy, and rich—without cream or excess seasoning.
Ingredients
UNITSIngredients
200 gFresh ramen noodles (wheat-based, without seasoning)
2Eggs (large)
1Egg yolk
40 gParmesan cheese (finely grated)
20 gPecorino Romano cheese (finely grated)
100 gPancetta (finely diced)
1 cloveGarlic (crushed)
1 tspFreshly ground black pepper
for boiling Salt