If carbonara had a Thai cousin, this would be it. Creamy egg yolk and cheese meet the punchy heat of green curry, wrapped around chewy ramen noodles and crispy bacon bits. It’s bold, comforting and totally moreish.
100g bacon or pancetta, finely chopped
2 garlic cloves, finely chopped
1 tbsp Marion’s Kitchen Green Curry Paste
2 portions dried ramen noodles
3 egg yolks
1 whole egg
2 tbsp grated parmesan cheese, plus extra to serve
2 tbsp thickened cream
Salt, to taste
Sliced spring onion, to serve
- Cook the ramen noodles in boiling water according to packet instructions. Reserve 1/4 cup of the cooking water, then drain the noodles and set aside.
- While the noodles are cooking, heat the frying pan over medium heat. Add the bacon and cook for 3 to 4 minutes or until crispy. Add the garlic and cook for another 30 seconds.
- Stir in the green curry paste and cook for 1 minute until fragrant. Remove the pan from the heat.
- In a small bowl , whisk together the whole egg and 2 of the egg yolks, parmesan and cream.
- Add the cooked noodles to the bacon and curry paste mixture. Pour over the egg mixture and stir quickly to combine. The residual heat will cook the eggs into a silky sauce. If the mixture looks too thick, slowly whisk in the reserved noodle water to create a smooth sauce.
- Season with salt if needed. Serve immediately, topped with the remaining egg yolk, extra parmesan and sliced spring onion.
