dinner · everyday
Tsukemen-style carbonara
Chewy ramen noodles slicked with chicken fat and buried in Parmesan, with a rich carbonara dipping sauce you stir together with a raw yolk at the table.
- Time
- 30min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the guanciale slowly in a dry pan until crisp and the fat has rendered. Lift out the meat.
-
2
Add the stock to the pan, bring to a simmer and take off the heat. Let it cool for 2 minutes.
-
3
Whisk 3 yolks with the Pecorino and pepper, then whisk in the warm stock a little at a time. Return to very low heat and stir until slightly thickened, without letting it boil. Stir in the guanciale.
-
4
Boil the noodles according to the package, drain, and toss with the chicken fat.
-
5
Pile the noodles in bowls and cover completely with Parmesan.
-
6
Pour the sauce into small dipping bowls, top each with a raw yolk, scallions and more pepper. Stir the yolk in at the table and dip, or pour over the noodles.
