Green Curry Ramen Carbonara

Ingredients

• 100 g 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Stir in the green curry paste and cook for 1 minute until fragrant. Remove the pan from the heat.

4. 4

   In a small bowl, whisk together the whole egg and 2 of the egg yolks, parmesan and cream.

5. 5

   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.

6. 6

   Season with salt if needed. Serve immediately, topped with the remaining egg yolk, extra parmesan and sliced spring onion.