Ramen Carbonara


"Slurpy is the first word that comes to mind when I think about this simple noodle dish. In addition to it's untidiness, it's creamy, bacon-y and super rich since it's made in the style of carbonara. To impart freshness and some acidity, I top it with an herb and celery salad, so it feels less hefty and more like a responsible supper. The best part is, the recipe serves one so you won't have to share. " 

For the Carbonara:  

2 egg yolks


2 tablespoons sesame oil

3 ounces bacon, chopped

3 scallions, whites and green parts separated and chopped

1 clove garlic, chopped

2-ounce dry sake or white wine

2 teaspoons Sriracha

1 3-ounce package dry ramen

Sesame-Herb Salad, for topping

Toasted sesame seeds, for topping

Bring a medium pot of salted water to a boil over high heat. Place the egg yolks into a small bowl.

Heat the sesame oil over medium-low heat. Once warm, add the bacon and cook until the fat renders and it begins brown, about 6-8 minutes. Add in the scallions and garlic, and cook for about a minute or two. Add in the sake or wine and Sriracha, and bring to bubble.

Meanwhile, add the ramen to the boiling water. Set a timer for two minutes. Remove 1/3 cup of the hot water from the pot and whisk it little by little into the egg yolks. Once all the water is incorporated, pour the warm egg mixture into the bacon sauce, and turn off the heat. Drain the noodles and add them to the pan; toss the pasta to coat.

Place into a bowl and top with Sesame-Herb Salad, more Sriracha and toasted sesame seeds.


For the Sesame-Herb Salad:

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons soy sauce

1 teaspoon sugar

Greens of the scallions from above

1 fresno or jalapeno pepper, thinly sliced

1 stalk of celery, thinly sliced on a bias, plus some celery leaves

½ cup cilantro leaves

In a small bowl, whisk together vinegar, sesame oil, soy sauce and sugar. Add the scallions, fresno pepper, celery, celery leaves and cilantro.


Total recipe time: 15 minutes

Serves: 1