• 2 egg yolks
  • Salt
  • 2 tablespoons sesame oil
  • 3 ounces bacon, chopped
  • 2 scallions, whites and green parts separated and chopped
  • 1 clove garlic, chopped
  • 2-ounce cup dry sake or white wine
  • 2 teaspoons Sriracha
  • 1 3-ounce package dry ramen
  • Toasted sesame seeds, for topping


Serves: 1


Bring a medium pot of salted water to a boil over high heat. Place the egg yolks into a small bowl.

Heat the sesame oil over medium-low heat. Once warm, add the bacon and cook until the fat renders and it begins brown, about 6-8 minutes. Add in the scallions and garlic, and cook for about a minute or two. Add in the sake or wine and Sriracha, and bring to bubble.

Meanwhile, add the ramen to the boiling water. Set a timer for two minutes. Remove 1/3 cup of the hot water from the pot and whisk it little by little into the egg yolks. Once all the water is incorporated, pour the warm egg mixture into the bacon sauce, and turn off the heat. Drain the noodles and add them to the pan; toss the pasta to coat.

Place into a bowl and top with more Sriracha and sesame seeds.

Pasta Carbonara