Instant carbonara
There may be no better way to amplify the flavour of carbonara than this. By using a tonkotsu ramen base, the savoury pork flavour is intensified by the addition of the pork oil and the concentrated tonkotsu seasoning in the ramen.
10 MINUTES | SERVES 1 | EASY | LC
guanciale, speck or bacon 50g piece, rind removed
instant ramen noodles (preferably tonkotsu flavour) 100g
garlic 1 clove, crushed
pecorino romano 15g, grated, plus extra to serve
egg yolk 1
1 Slice the meat into 5mm-thick batons.
2 Heat a frying pan over a medium heat. Add the contents of the oil pack from the noodles, then toss in the pork and fry for 5 minutes until crisp. Scoop the pork into a bowl, leaving the oil in the pan.
3 Fry the garlic in the pan for 30 seconds, being careful not to burn it. Add the noodles, 220ml of water and 1 tsp of the flavouring powder from the noodle packet.
4 Turn up the heat to high and boil for 2 minutes, stirring frequently to loosen the noodles and submerge them in the liquid.
5 When the liquid is mostly absorbed, try one of the noodles to check if it’s cooked to your liking. When they’re done, remove from the heat, add the pecorino and a few grinds of pepper, and mix until everything is emulsified. If it seems too dry, add a little more water.
6 Transfer to a serving dish, creating a well in the centre. Place the egg yolk in the well. Sprinkle with the crispy meat and extra pecorino, grind over a little more pepper and serve.
PER SERVING 538 kcals | fat 22.1G saturates 8.8G | carbs 57.1G | sugars 1.9G fibre 0.5G | protein 27.4G | salt 5.8G