Ramen Carbonara for a Rough Morning
A good carbonara is a thing of beauty: a tangle of noodles slicked with a creamy cheese-forward sauce, little nuggets of salty pork cheeks. The sauce itself is a miracle of pasta cooking water, cheese, and an egg cooked only by the residual heat of the pasta. When done well, it is glorious and rich, and when done badly it is a sad, gluey dish full of little egg curds. Carbonara on its surface should be the perfect food for a challenging morning: carbs to settle the stomach, protein to bolster the spirit, bacon, because, well, bacon. It is comfort food on various fronts. The problem with morning carbonara is that it cannot be made well when bleary-eyed unless you are a chef or an Italian nonna. Carbonara in general should usually be made only if you are a chef or an Italian nonna. But I am here to save your morning, with a technique that gets you all the good stuff you need in carbonara, made easy enough to be cooked while you're operating at less than 100 percent capacity. First off, it is a one-pan wonder. Second, it uses ramen noodles, so it comes together super fast. And whereas in a normal carbonara you dread the formulation of the egg curds, here, being breakfast and all, you are looking for that to happen, making it a carbonara with scrambled eggs. I’m giving you a recipe that serves two, in case someone else is on the premises. I recommend you serve this right in the pan with a couple of forks, and return directly to bed.Ramen Carbonara
