READY IN: 25mins
INGREDIENTS 9ouncesramen noodles (3 packages, discard the seasoning) 1tablespoonolive oil 8slicesbacon, chopped 3garlic cloves, minced 2largeeggs 1cupparmesan cheese, freshly grated 1⁄4 teaspoonsalt (to taste) 1⁄4 teaspoonpepper (to taste) 4tablespoonsfresh basil, chopped
DIRECTIONSCook 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.
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