Ramen carbonara with edamame

SERVES 2 // PREP TIME 20 MINS // COOK 10 MINS

1 egg, plus 1 yolk

50 gm finely grated parmesan

2 serves (90gm each) dried ramen noodles 60 gm unsalted butter, chopped 2 garlic cloves, finely grated 100 gm (4 rashes) smoked streaky bacon 100 gm podded edamame 2 1/2 tbsp finely chopped chives

Furikake and tenkasu, to serve

1 Place egg, and half the parmesan in a small bowl and gently whisk to combine; season to taste and set aside. 2 Heat half the butter in a deep-sided frying pan over high heat. Add garlic and bacon. Cook, stirring occasionally, for

5-6 minutes until garlic and bacon begin to brown. Remove the bacon, garlic and butter and set aside. Wipe the pan.

3 Bring a large saucepan of salted water to the boil over high heat. Add ramen noodles and cook 2 minutes less than packet instructions (1-2 minutes). Drain pasta and place in a large heatproof bowl; reserve 125ml cooking water. Add half remaining butter and remaining parmesan and toss to combine.

4 Pour the parmesan and egg mixture with the reserved cooking water into the pan and return to low heat. Add the pasta and toss until just heated through and parmesan mixture has thickened and made a little sauce. Divide between bowls, scatter with edamame, top with bacon, garlic, chives, furikake and tenkasu.