# Components:
→ Noodles
01 - 2 packs instant ramen noodles, seasoning packets discarded
→ Sauce
02 - 2 large eggs
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup heavy cream
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon crushed red pepper flakes
→ Meats
07 - 4 ounces pancetta or thick-cut bacon, diced
→ Aromatics & Garnish
08 - 2 cloves garlic, minced
09 - 1 scallion, finely sliced
10 - 1/2 teaspoon toasted sesame seeds
11 - Sriracha or chili oil, for drizzling
# Directions:
01 - Fill a large pot with water and bring to a rolling boil. Add ramen noodles and cook according to package directions, approximately 3 minutes. Reserve 1/2 cup of noodle cooking water before draining.
02 - In a mixing bowl, vigorously whisk eggs, grated Parmesan cheese, heavy cream, freshly ground black pepper, and crushed red pepper flakes until the mixture is completely smooth. Set aside.
03 - Add diced pancetta or bacon to a large skillet set over medium heat. Cook, stirring frequently, until golden brown and crisp, about 5 minutes. Stir in minced garlic and sauté for 30 seconds until aromatic.
04 - Lower the skillet heat to low. Add drained ramen noodles to the pan, tossing thoroughly to coat the noodles in rendered fat.
05 - Remove the skillet from heat. Immediately pour the prepared egg mixture over the noodles, tossing quickly using tongs to create a rich, creamy sauce. Incorporate reserved noodle water as needed for desired consistency.
06 - Divide the spicy ramen carbonara evenly into two bowls. Top with sliced scallions, toasted sesame seeds, and a drizzle of sriracha or chili oil if preferred. Serve without delay.
