Carbonara ramen

Ingredients

• 1 piece yellow onion
• 240 g fresh ramen noodles
• 700 ml chicken broth
• 70 g aged pecorino romano
• 2 pieces extra-fresh egg yolks
• 90 g Italian guanciale
• 3 tbsp light soy sauce
• 2 tbsp mirin
• 1 tsp sherry vinegar
• 1 clove fresh garlic
• 2 tsp black peppercorns
• 1 pinch sweet smoked paprika
• 0.25 bunches fresh chives
• 1 tbsp extra-virgin olive oil
• to taste fine salt

Method

1. Mix the soy sauce, mirin and sherry vinegar, then gently drop in the egg yolks. Carefully flip them during preparation so they firm up on the surface.
2. Sear the onion over high heat with the olive oil until it develops a deep color and is slightly charred around the edges.
3. Add the chicken broth, garlic and coarsely crushed black pepper. Simmer until the onion clearly flavors the liquid.
4. Strain the broth, then whisk in the pecorino romano off the heat. The liquid should become milky, salty and peppery, without boiling to prevent the cheese from splitting.
5. Cut the guanciale into thick lardons, then gently render it in a skillet until crispy on the outside and still juicy in the center.
6. Deglaze the guanciale with a splash of the yolk marinade and a touch of smoked paprika, then toss to coat until it forms a tight, glossy glaze.
7. Cook the ramen noodles in salted simmering water, then drain them as soon as they reach a springy chew.
8. Gently reheat the pepper-pecorino broth, place the noodles in the bowls, then pour the hot broth around them.
9. Add the glazed guanciale, place a marinated yolk in the center of each bowl, then finish with chopped chives and a final crack of pepper.
10. Serve immediately, suggesting that everyone pierce the yolk and mix it into the broth to create the final emulsion.

Nutrition

Per serving

Energy

979.1 kcal

Protein

41.21 g

Carbohydrate

81.97 g

Fat

52.52 g

Fibre

4.66 g

Calcium

32.53 mg

Iron

1.33 mg

Magnesium

30.13 mg