Ramen Carbonara
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Ramen Carbonara
Category
Meat and Poultry
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
Ingredients
- 3 ramen packs (seasoning packets discarded)
- 2 tablespoons Fustini's Medium SELECT olive oil, divided
- 6 slices cooked bacon, chopped into 1/2" pieces
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup leftover steak
- 2 eggs
- 3/4 cup grated Parmesan, plus more for serving
- Kosher salt & freshly ground black pepper
- 1 tablespoon chopped parsley
Directions
- Boil noodles according to package instructions. Save 1/4 cup of the cooking water to loosen the sauce later, if needed. Drain noodles and toss with 1 tablespoon of olive oil so they don't stick.
- Heat a medium skillet over medium heat and add the remaining olive oil. Add garlic and cook for 1-2 minutes. Add the noodles and bacon (peas and other leftover meats/veggies) to the skillet and toss until mixed. Turn off the heat. Beat eggs with a fork and mix in Parmesan cheese. Pour egg-cheese mixture into skillet and toss. (The residual heat of the pan will cook the egg mixture but do not overcook or the eggs will scramble!)
- Divide between bowls. Garnish with parsley and freshly ground pepper.
Recipe Note
Easy to add left over veggies and grilled meats and heat up right before mixing in the eggs. For a dash of heat, add sriracha before serving. Adapted from delish.com