The thing about carbonara is.... you have to eat it immediately. Like everything that knows its own worth, it waits for no man (or woman). You let it sit for too long and the creamy sauce you've just worked so hard to emulsify becomes a drier, paler version of its former glorious self. Okay, so this is just my way of proclaiming that the best way to eat carbonara is straight from the pan you made it in.
This is exactly like making a regular carbonara except you replace the pasta with dried cakes of instant ramen, which definitely amps up its junk-y factor, which definitely makes it more naughty and by default, more fun to consume... :b Inspired by a recipe I saw on New York Times Cooking.
Now, allow me to talk you through making this pan of carbonara that serves 2 pax. First, get two packets of your favourite brand of instant ramen noodles. Any brand's fine as long as you like it.
2 packets of instant ramen noodles
5 rashes of bacon, sliced
2 eggs (whisked together)
tons of parmigiano-reggiano cheese
black pepper & salt, to taste
2 eggs (optional, but good) that we will fry up to top the noodles with