20 Minute Ramen Carbonara
Brown rice ramen noodles tossed with creamy Italian carbonara sauce, crispy bacon, and herby, buttery summertime corn.
- 4 slices thick-cut bacon, chopped
- 1 tablespoon extra virgin olive oil or butter
- 2 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- ½ teaspoon crushed red pepper flakes
- Kosher salt and black pepper
- ½ cup fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 2 eggs, beaten
- ½ cup freshly grated parmesan cheese
- 3 squares ramen noodles, seasoning packets discarded
- Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels. Add the oil or butter, corn, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in ¼ cup basil. Remove from the heat.
- Beat together the eggs, parmesan, and remaining ¼ cup of basil, in a large serving bowl.
- Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about ½ cup cooking water, then drain.
- Immediately add the hot noodles to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. The heat from the noodles will cook the eggs. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the corn and bacon, gently toss to combine. Season with freshly ground black pepper and salt.
- Divide the ramen among plates and top with fresh herbs. Enjoy!
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