Ramen Carbonara
Ramen Carbonara
5 minutes
30 minutes
Meat and Poultry
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.
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