Imported from Instagram

Lemon-Zested Pesto Carbonara with SHIN RAMYUN Toomba

Name: Lemon-Zested Pesto Carbonara with SHIN RAMYUN Toomba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 pack NONGSHIM SHIN RAMYUN Toomba (Use the seasoning packet; cook according to packet instructions.); 150 g guanciale (Sliced finely; reserve some for garnish.); 50 g Parmesan (Freshly grated, plus extra to finish.); 3 egg yolks; 2 tbsp basil pesto (Homemade; see pesto ingredients below.); 1 lemon lemon zest (Finely zested; for garnish.); NONGSHIM SHIN RAMYUN Toomba noodle cooking water (As needed; reserve about a cup from cooking the noodles.); 30 g fresh basil leaves; 20 g toasted pine nuts; 30 g Parmigiano Reggiano (Grated.); 1 clove garlic (Small.); 75 ml extra virgin olive oil; salt (Pinch, for pesto.); pepper (Pinch, for pesto.); 0.5 lemon lemon juice (For homemade pesto.); 1 tbsp guanciale oil (Reserved from cooking the guanciale.); freshly ground black pepper (For serving.); extra grated Parmesan (For serving.)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A quick, creamy and spicy noodle carbonara with crisp guanciale, a fresh homemade basil pesto, Parmesan and bright lemon zest. The seasoned noodles are tossed with an egg-yolk sauce and finished with extra cheese and guanciale.

1 servings30 minItalian

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Ingredients

1 pack NONGSHIM SHIN RAMYUN Toomba (Use the seasoning packet; cook according to packet instructions.)
150 g guanciale (Sliced finely; reserve some for garnish.)
50 g Parmesan (Freshly grated, plus extra to finish.)
3 egg yolks
2 tbsp basil pesto (Homemade; see pesto ingredients below.)
1 lemon lemon zest (Finely zested; for garnish.)
NONGSHIM SHIN RAMYUN Toomba noodle cooking water (As needed; reserve about a cup from cooking the noodles.)
30 g fresh basil leaves
20 g toasted pine nuts
30 g Parmigiano Reggiano (Grated.)
1 clove garlic (Small.)
75 ml extra virgin olive oil
salt (Pinch, for pesto.)
pepper (Pinch, for pesto.)
0.5 lemon lemon juice (For homemade pesto.)
1 tbsp guanciale oil (Reserved from cooking the guanciale.)
freshly ground black pepper (For serving.)
extra grated Parmesan (For serving.)

Steps

1
Add the fresh basil, toasted pine nuts, grated Parmigiano Reggiano, small garlic clove, extra virgin olive oil, a pinch of salt and pepper, and the juice of half a lemon to a blender. Blitz until combined into a pesto.
2
Place the finely sliced guanciale in a cold pan. Cook it down until crispy, then transfer it to a plate, reserving some for garnish. Reserve 1 tablespoon of the rendered oil.
3
Cook the SHIN RAMYUN Toomba according to the packet instructions. Reserve about a cup of the noodle cooking water, then drain the noodles.
4
Put the Toomba seasoning in a bowl with the egg yolks, 50 g freshly grated Parmesan, and the reserved guanciale oil. Add a splash of reserved noodle water and mix to combine into a creamy sauce.
5
Add the cooked noodles, half of the crispy guanciale, and 2 tablespoons of the homemade pesto to the sauce. Mix until the noodles are evenly coated.
6
Serve topped with the remaining guanciale, extra grated Parmesan, finely grated lemon zest, and fresh black pepper.

Notes

The author does not specify exact packet cooking times or quantities for the extra Parmesan, garnish guanciale, or reserved noodle water beyond about a cup. Amount of pesto prepared exceeds the 2 tablespoons used in the noodles.