CARBONARA RAMEN 101
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RECIPE TYPE
Soup, Pork, Under 30 min
SERVES
2
Prep Time: 10 min
Cook Time: 10 min
Ingredients
1 pkg (200g) Longo’s Fully Cooked Diced Pancetta
4 large Longo’s Enriched Coop Eggs, divided
1 cup freshly grated Longo’s Curato Grana Padano DOP Cheese
1 tbsp white miso paste
2 pkgs (85g each) ramen noodles, flavour packets discarded
2 sheets olive oil & sea salt seasnack seaweed, cut into thin strips
1 green onion, thinly sliced
Chili crisp (to taste)
Directions
STEP 1: Cook pancetta in skillet over medium-high heat, stirring frequently, for about 4 minutes or until golden brown and crisp. Remove with a slotted spoon to plate lined with paper towels. Drain fat and wipe out skillet.
STEP 2: Meanwhile, bring about 4 inches of water to a boil in small saucepan. Gently add 2 of the eggs and simmer gently for about 8 minutes for jammy eggs. Remove from water and let cool.
STEP 3: Whisk together remaining 2 eggs with cheese until smooth; set aside.
STEP 4: Return skillet to medium heat and add 2 ½ cups water and miso paste. Bring to a simmer and add ramen noodles. Simmer, stirring often, for about 3 minutes. Remove from heat and stir in egg and cheese mixture until melted and smooth. Stir in cooked pancetta.
STEP 5: Divide among 2 bowls and top with seaweed, green onion and chili crisp.
Tip: For a spicier version, add 2 tsp Longo's Curato Crushed Hot Chili Spread or Gochujang sauce with the miso paste.
STEP 6: Remove shell from the 2 cooked eggs, cut each in half and add on top of noodles.
Tip: For firmer cooked eggs, cook for a few minutes longer.
