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Carbonara Ramen
A Japanese-Italian fusion ramen, combining a rich egg and Parmesan carbonara sauce with guanciale, black pepper and a deep ramen broth.
Ingredients
Instructions
Fry guanciale until crispy. Reserve fat.
Whisk yolks with Parmesan.
Dissolve miso in warm stock.
Cook ramen noodles. Reserve 1 cup noodle water.
Mix yolk mixture with a ladle of hot (not boiling) broth.
Add noodles and guanciale to bowls.
Pour miso broth over.
Add yolk mixture.
Toss gently.
Top with spring onion and black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
