Carbonara ramen

Put about 4 oz pancetta in a cold pan, then turn to medium-high so the fat renders slowly; cook until crispy.

Beat 2 eggs and mix in about 1/3 cup parmesan and about 1 tsp black pepper.

Boil the ramen noodles about 3 minutes.

Pour off most of the pancetta fat.

Add the noodles to the pancetta with a little of their cooking water, then the egg, pepper and cheese mixture, mixing right away until rich and creamy.

Finish with a little parsley.