9ouncesramen noodles (3 packages, discard the seasoning)
3garlic cloves, minced
1cupparmesan cheese, freshly grated
1⁄4teaspoonsalt (to taste)
1⁄4teaspoonpepper (to taste)
4tablespoonsfresh basil, chopped
Cook the noodles: cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.
Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.
NOTE: Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.