While not a true pasta carbonara, as I've taken a few shortcuts, like using ramen, I think the ease of this recipe more than makes up for any alteration.
Carbonara is traditionally made with pancetta, but I prefer the additional robustness that bacon brings to the dish. Both pancetta and bacon are made from pork belly that has been cured with salts and, often, other spices. But bacon is also smoked, though usually "cold-smoked," at temperatures that do not cook the meat. Both pancetta and bacon should be cooked before consuming.
Ingredients
- 1½ Cups water- 1 Package Ramen Noodles, flavor as preferred
- 2 Tbsp Bacon Bits, to taste; real bacon, please
- 1 Egg, large, whipped smooth
- 1 Tbsp Parmesan Cheese, grated, or more, to taste
- ¼ to ½ tsp Ground Black Pepper, liberal amount, to taste
A few notes about the ingredients
- Keeping in mind that this is a certified Effort-Less recipe, I'm suggesting the use of prepared ingredients, but feel free to prepare your own.
- The Black Pepper is more an ingredient than a seasoning, so it should have a noticeable presence in the eating.
- The Egg will not be fully cooked but will manifest as a creamy sauce
- The amount of water is less than the usual 2 Cups. That and adding the seasoning before the noodles is meant to concentrate the flavor in the noodles, since the pasta is to be drained.
Preparation
- In an appropriately-sized sauce pan, add the Ramen seasoning (from the included packet) to the water and bring to a boil.
- Add the noodles and boil for three minutes, or according to package instructions.
- Whip or beat the egg until smooth, blending-in the Parmesan Cheese and liberal amounts of Black Pepper.
- Drain the pasta.
- Immediately stir the egg mixture into the hot noodles.
- Mix in the Bacon Bits, amount to taste.
- Plate the noodles and top with more Black Pepper and Parmesan Cheese.
Serves 1
;^)
