Creamy Ramen Carbonara: The Ultimate Fusion Dish

Exploring a New Fusion Dish: Ramen Carbonara

Today, I’m excited to share a unique fusion recipe that combines the comfort of Italian carbonara with the flavorful broth of Japanese ramen. This dish is perfect for those days when you’re craving a creamy pasta with a twist of umami-rich goodness.

Ingredients:

• 150g of ramen noodles
• 100g of bacon, chopped
• 3 egg yolks
• 50g of grated parmesan cheese
• 2 cloves of garlic, minced
• 2 green onions, thinly sliced
• 1/2 teaspoon of chili flakes
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• Salt and black pepper to taste

Kitchen Tools:

• saucepan
• skillet
• mixing bowl
• grater

To start, cook the ramen noodles according to the package instructions, then drain and set aside. In a skillet, cook the chopped bacon until crispy, then remove from the pan and set aside on a paper towel to drain.

In a mixing bowl, whisk together the egg yolks, grated parmesan cheese, minced garlic, sliced green onions, and chili flakes. Add the cooked noodles to the bowl and gently toss to coat the noodles in the egg and cheese mixture.

In the same skillet used for the bacon, heat the soy sauce and sesame oil. Add the coated noodles to the skillet and toss until heated through. Season with salt and black pepper to taste.

Serve the ramen carbonara in bowls, topping each portion with the crispy bacon. For a final touch, sprinkle some extra parmesan cheese and green onions on top before serving.

This Ramen Carbonara dish weighs approximately 500g in total and serves 2 people. Each serving is around 250g and provides roughly 500 calories.

One clever tip for this dish is to add a splash of chicken broth to the noodles while cooking to enhance the depth of flavor in the broth.

I hope you give this unique fusion recipe a try and enjoy the delicious blend of Italian and Japanese flavors. Feel free to customize it with your favorite ingredients to make it your own!