Ramen Alla Carbonara

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Ramen Alla Carbonara

When Nissin launched their RAOH brand of restaurant-style ramen back in October, we partnered with them to come up with a unique take on each of their flavors. While you can prepare Nissin RAOH Umami Soy Sauce, Umami Miso and Umami Tonkotsu into a bowl of authentic ramen in about 4 minutes, I wanted to push the envelope and come up with some unique ways to enjoy these traditional flavors.

My first creation turned RAOH Umami Soy Sauce into a Chinese style Hot and Sour Soup using just a handful of ingredients. Next up, I stuck closer to home using RAOH Umami Miso for a quick Hokkaido-style ramen loaded with corn, and miso flavored ground pork, which I finished with a pat of butter. For the last flavor, RAOH Umami Tonkotsu, I really wanted to make a major departure from the standard format of ramen, leaving Asia and the soup behind.

Ramen Alla Carbonara

I came up with this Ramen Alla Carbonara, tossing the delightfully al dente RAOH Ramen noodles in a creamy sauce made from eggs and some of the tonkotsu soup base. The smokey porcine goodness of bacon pairs beautifully with the creamy umami-rich pork bone flavor of the tonkotsu ramen. Topped with some scallions, pecorino romano, and a slow cooked egg that melts into the nest of noodles like a satiny dollop of devonshire cream, this east-meets-west Ramen Alla Carbonara is not only easy, it tastes divine.

The key to why this works so well as a pasta is in the noodles. Nissin uses a special triple layering process to get a smooth outer surface, with a firmer center that has a marvelous al dente texture. Also, unlike most packaged ramens on the market, RAOH Ramen is air dried (instead of fried), which helps the noodles retain the texture of fresh pasta.

Ramen Alla Carbonara

Get a FREE Sampler of all 3 Flavors of RAOH RAMEN

You can of course go and buy RAOH Umami Tonkotsu on Amazon in either a single or bulk pack, but Nissin's been generous enough to offer 10,000 sampler packs(containing all 3 flavors of RAOH) to give away for FREE! To get one, just go fill out this short survey.

Here are some other great recipes using RAOH Ramen that my friends Bee, Jaclyn and Jaden have created:

P.S. This post was sponsored by our friends at Nissin, but as always, the opinions expressed are my own.

Ramen Alla Carbonara

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Ramen Alla CarbonaraWhen Nissin launched their RAOH brand of restaurant-style ramen back in October, we partnered with them to come up with a unique take on each of their flavors. While you can prepare Nissin RAOH Umami Soy Sauce, Umami Miso and Umami Tonkotsu into a bowl of authentic ramen in about 4 minutes, I wanted...

Summary

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  • Coursenoodles & pasta
  • Cuisinejapanese
  • Yield2 servings 2 serving
  • Cooking Time3 minutesPT0H3M
  • Preparation Time2 minutesPT0H2M
  • Total Time5 minutesPT0H5M

Ingredients

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1
Scallion (finely sliced)
50 grams
Bacon (chopped)
2 packages
Nissin RAOH Umami Tonkotsu Ramen
1
Extra-large pasteurized egg
2
Slow-cooked eggs (optional, see note below)
Pecorino romano (for garnish)

Steps

  1. In a large bowl, whisk together the contents of 1 soup packet with 2 tablespoons of hot water until there are no lumps.
    Ramen Alla Carbonara
  2. Add the pasteurized eggs, along with the contents of the 2 flavor pouches and whisk until well combined.
    Ramen Alla Carbonara
  3. Bring a pot of water to a boil and boil the ramen for 3 1/2 minutes.
  4. Fry the bacon in a small frying pan, until the bacon is starting to brown, but before it turns crisp. Drain on paper towels.
    Ramen Alla Carbonara
  5. When the ramen is cooked, drain and then toss together with the egg mixture and bacon.
    Ramen Alla Carbonara
  6. Plate the ramen and top with the slow cooked egg. Garnish with some grated pecorino romano and the scallions.

NOTES: Depending on how salty your bacon is, one full soup packet may be a little too salty. If you're worried about this, just cut back on the amount of the seasoning you use from the soup packet (but you'll still want to use both flavor packets).

For the eggs in the sauce, please be sure to use pasteurized eggs as US eggs are not safe to eat raw. There are a few brands selling pasteurized eggs now, or if you have a thermal circulator, you can do this yourself by submerging the eggs in 135 F (57.2 C) water for 2 hours. As for the slow-cooked egg, if you don't have access to a sous vide machine, a poached egg will work, or you can leave it out entirely.


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