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)
Crack the whole eggs and yolk into a bowl and add both grated cheeses. Whisk firmly until the mixture turns thick and unified rather than airy. Add black pepper and mix again. Leave the bowl at room temperature so the mixture integrates smoothly later without temperature shock.
Description - Step 2
Noodle Boil
Bring water to a rolling boil and season lightly with salt. Cook the ramen until tender but elastic, avoiding overcooking, as ramen softens quickly in the sauce. Reserve about half a cup of cooking water before draining. Keep the noodles warm to maintain starch activity.
Description - Step 3
Pancetta Render
Place pancetta into a cold, wide pan and heat gradually. Allow the fat to melt slowly while the meat crisps evenly. Add the crushed garlic and cook just until aromatic. Remove and discard the garlic to prevent bitterness, keeping the rendered fat clear and clean tasting.
Description - Step 4
Noodle Coating
Lower the heat and add the drained ramen to the pancetta pan. Toss gently to coat every strand in the rendered fat. Add a small splash of reserved noodle water to create steam and loosen the texture without washing away flavour.
Description - Step 5
Sauce Binding
Turn the heat completely off before adding the egg–cheese mixture. Toss continuously so residual heat thickens the sauce gradually. Add reserved noodle water in small amounts until the sauce turns glossy and clings evenly without turning dense.
Description - Step 6
Texture Control
Continue tossing until the sauce looks fluid and coats the noodles smoothly. The finished texture should slide rather than sit stiffly. Stop mixing as soon as the sauce stabilises to avoid tightening from over-emulsification.
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Italian
Intermediate
Main Course
