[homemade] Pappardelle meets shin ramen black meets carbonara.

* Pappardelle noodles (8 ounces)

* Bacon (5-6 slices thick cut)

* Mushroom medley (trader joe’s frozen)

* Pecorino cheese (freshly grated)

* Chili oil

* Cilantro

* Nori Komi Furikake Seasoning (Trader Joe’s)

* Vermouth or some cheap white wine

* 3 egg yolks

* Season packets from 2 shin ramen black packages.

1. Cut bacon in bite sized pieces and fry until crispy. Remove bacon pieces. And save half of bacon fat. If you don’t eat pork I could see this working well with duck or some other meat that has enough fat to render oil.

2. Use vermouth or white wine to deglaze the pan.

3. Mix seasoning packets, 3 egg yolks, and grated pecorino in a large mixing bowl.

4. Once the pan is deglazed reintroduce the bacon fat (or fat/oil of your choosing) to pan. Reheat oil and vermouth.

5. Add vermouth to mixing bowl and stir until somewhat smooth.

6. Heat mushroom medley.

7. Boil pappardelle until al dente. Save pasta water.

8. Add hot pappardelle to bowl and stir until incorporated. Add pasta water to thin the mixture until it reaches desired consistency/creaminess.

9. Add hot mushroom mixture.

10. And stir.

11. Serve in warm bowls (warm bowls help to maintain the carbonara and top with chopped cilantro and furikake seasoning.

12. Add chili oil or Trader Joe’s chili oil crunch to taste.

13. Serve immediately and enjoy.

14. We paired with a Chardonnay and it went well.