Ramen Carbonara Bowl
The viral Japan-Italy fusion — ramen noodles in a rich tonkotsu-style egg yolk and Parmesan carbonara sauce, topped with Japanese chashu pork belly, soft-boiled marinated egg (ajitsuke tamago), crispy pancetta and nori. The carbonara sauce clings to the wavy ramen noodles beautifully.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Fry pancetta until crispy. Reserve the fat.
About 5 min
Carbonara: whisk egg yolks, Parmesan, Pecorino and black pepper together.
About 14 min
Cook ramen noodles. Reserve 100ml starchy cooking water. Drain.
About 14 min
Toss hot noodles in the pancetta fat off the heat. Quickly pour in the egg-cheese mixture while tossing; add cooking water tablespoon by tablespoon until a creamy, glossy sauce forms. The pan should not be on heat — the residual warmth cooks the eggs without scrambling them.
About 14 min
Serve in bowls: carbonara ramen → sliced chashu → crispy pancetta → halved marinated egg → nori → spring onions → extra black pepper.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 34 g
- Carbs
- 56 g
- Fat
- 30 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 1100 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.