
Supplies
- 1/4 pound ramen pasta, cooked
- 2 strips bacon, diced
- 1/4 onion, diced
- 1 clove garlic, minced
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch salt
- 1 pinch white pepper
- 1/4 cup white wine
- 3/4 cup heavy cream
- 1 teaspoon chicken base
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter
- 1/2 lemon, juiced
- 1/2 tablespoon capers
- 1 egg, cooked sunny-side up
Pasos
- In a saute pan over medium heat, add bacon pieces.
- Once some of the fat starts to render off, add the diced onion and minced garlic.
- Season with garlic powder, onion powder, salt and white pepper.
- Stir in half the wine and the heavy cream.
- Add chicken base and stir until combined.
- Stir in the rest of the wine, then grate Parmesan cheese into the sauce. Stir to combine.
- Add butter, lemon juice and capers.
- Transfer cooked ramen to a plate and top with carbonara sauce and the sunny-side up egg.