Ramen carbonara

Crack and lightly beat one large egg. Grate about three to four ounces of Parmesan. Chop four ounces of thick-cut bacon.

Cook two packs of pork or chicken ramen to completion, drain and set aside, then wipe out the pan.

Add the chopped bacon to the cold pan with about half a cup of water, bring to a simmer and cook until the fat has rendered out and the bacon is brown and crisp.

Drain off most of the fat, reserving about a tablespoon. Return the bacon and the drained noodles and toss about 30 seconds with splashes of pasta water; the bacon fat and water start to emulsify into a creamy sauce.

Kill the heat and, once it stops sizzling, add the grated Parmesan and the beaten egg, keeping the noodles moving so the egg does not scramble.

Add plenty of pasta water to thin it to a thick, rich, eggy sauce.