Ramen Noodle Carbonara - Ohio Eggs

Ingredients

3 (2.25 oz.) packages of Ramen noodles (1seasoning packet reserved)

8 oz. pancetta finely diced

3 large Ohio eggs

1 cup grated Pecorino Romano cheese, plus extra for serving

3 tablespoons of heavy cream

3 cloves of garlic finely minced

1/8-1/4 teaspoon crushed red pepper flakes

½ cup chicken stock

¼ cup finely sliced green onions for garnish

½ cup wonton strips for garnish

Directions

Cook and drain the Ramen noodles according to the package directions using only one of the seasoning packets. Reserve ½ cup of the cooking liquid.
Whisk together the eggs, cheese and cream. Set aside.
Cook the pancetta in a large skillet until crispy. Drain on paper towels.
In the now empty skillet, add the garlic and crushed red pepper flakes and sauté for about 30 seconds.
Pour in the chicken stock and stir to combine. Slowly whisk in the egg mixture. The eggs cook as the sauce comes together.
Add the drained Ramen noodles and pancetta to the pan and gently toss in the sauce. Add some of the reserved cooking liquid if the sauce is too thick.
Serve the noodles with an extra sprinkle of cheese, green onions and wonton strips.