use your
BY CAITLYN DIIMIG, RD
PHOTOS BLAINE MOATS
FOOD STYLING KELSEY BULAT
PROP STYLING SUE MITCHELL
RAMEN CARBONARA
HANDS-ON 10 MIN TOTAL 15 MIN SERVES 2 SUBMITTED BY BETTY SOUP
NEW RECIPE GO ONLINE TO RATE & REVIEW
Carbonara is known as a quick-to-fix meal, but get dinner done even sooner
by using ramen instead of traditional pasta.
2 slices bacon, chopped
½ cup chopped onion
2 (3-oz.) pkg. ramen noodles,
flavor packets discarded
½ cup frozen peas
¼ cup refrigerated egg product
or 1 pasteurized egg
½ cup shredded Parmesan cheese
¼ tsp. kosher salt
Pinch crushed red pepper
Chopped fresh parsley- Cook bacon in a large skillet over
medium heat until crisp; transfer to
paper towels to drain. Add onion to
bacon drippings in skillet; cook until
tender, 3 to 5 minutes.
2. Meanwhile, cook ramen in a saucepan
according to package directions, adding
peas the last minute of cooking. Reserve
½ cup cooking water; drain.
3. Whisk together egg, Parmesan,
onion and drippings, salt, and red
pepper in a bowl. Add hot ramen and
cooked bacon. Toss to coat, adding
enough reserved cooking water to
make a creamy consistency. Top
servings with parsley and, if desired,
additional Parmesan.
armagazine.com/ramen-carbonara
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PER 1½ -CUP SERVING: 682 CAL; 35G FAT (16G SAT);
28G PRO; 63G CARB (4G FIBER, 4G SUGARS);
1,031MG SODIUM
Enjoy new ways to slurp this college pantry staple.Turn plain-Jane noodles into robust recipes that are still quick and simple.