Miso Ramen Carbonara with Smoked Bacon

A delightful fusion dish combining the umami of miso ramen with the creamy decadence of carbonara. Al dente ramen noodles are tossed in a rich miso-infused egg yolk sauce, complemented by crispy smoked bacon and a sprinkle of parmesan cheese.

Prep Time

15 minutes

Total Time

35 minutes

Calories

685

Level

Medium

Yields

4 servings

Cost

£2.28

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

Italian•Asian•Japanese

Main Ingredient:

Pork•Eggs

Mood:

Comfort Food•Healthy

Ingredients

Servings

320gramsDried Ramen Noodles(Use fresh ramen noodles for a more authentic experience.)

£1.50

200gramsSmoked Bacon(Cut into lardons (small strips).)

£2.75

4Egg Yolks(Use very fresh eggs.)

£1.20

2tablespoonsMiso Paste(White or yellow miso paste preferred. Adjust to taste.)

£0.60

0.5cupHeavy Cream(Optional, adds extra creaminess.)

£0.75

50gramsParmesan Cheese(Grated, plus extra for serving.)

£1.50

2clovesGarlic(Minced.)

£0.15

to tasteBlack Pepper(Freshly ground.)

£0.05

1teaspoonSesame Oil(For added flavor.)

£0.10

2Green Onions(Sliced thinly, for garnish.)

£0.50

0.5cupReserved Ramen Water(Important for thinning the sauce.)

Total Cost

£9.10

£2.28 per serving

The Method

1
Cook the ramen noodles according to package directions until al dente. Reserve about 1/2 cup of the cooking water before draining.
2
While the noodles are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels to drain. Reserve about 1 tablespoon of bacon fat in the skillet.
3
In the same skillet, sauté the minced garlic in the reserved bacon fat over medium heat for about 30 seconds, until fragrant. Be careful not to burn it.
4
In a mixing bowl, whisk together the egg yolks, miso paste, heavy cream (if using), and parmesan cheese until smooth.
5
Once the noodles are cooked, drain them well and immediately add them to the skillet with the garlic-infused bacon fat. Toss to coat.
6
Remove the skillet from the heat. Gradually pour in the egg yolk mixture, tossing continuously and quickly to prevent the eggs from scrambling. Add reserved ramen water, a tablespoon at a time, until the sauce reaches your desired consistency.
7
Stir in the crispy bacon. Season with black pepper to taste.
8
Divide the miso ramen carbonara among bowls. Garnish with sliced green onions and extra parmesan cheese. Drizzle with sesame oil, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

685 kcal / 2866 kJ

Carbs

44g

17% of RDA

Fat

43g

61% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

2 g

2% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

Ensure the noodles are very hot when you add the egg mixture to cook them properly. If the noodles cool down too much, the egg yolks may not cook enough and the sauce will be too thin.

Don't overcook the bacon; you want it to be crispy but not burnt.

Adjust the amount of miso paste according to your preference. Start with less and add more as needed.

The reserved ramen water is crucial for achieving the right sauce consistency. Add it gradually to avoid a watery sauce.

For a richer flavor, use a high-quality parmesan cheese.

Cooking Equipment

Large Pot

Large Skillet

Whisk

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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