Ramen Carbonara

To prepare sauce:
Heat a saucepan over medium-high heat and add chopped bacon. Saute until just before it gets crispy. Add shallots or onion to the bacon and stir to combine. Let shallots cook for 2–3 minutes in the bacon fat.

Add olive oil, butter, and thyme to the pan. Once butter is melted, pour in milk. Add a generous grind of pepper, turn the heat down to low, and let simmer for a few minutes while you boil the ramen noodles.

Add ramen noodles to boiling water and cook for about 3 minutes or until done. Drain and set aside.

To poach eggs, crack each egg in their own bowl. Fill a small saucepan with water halfway. Bring water to a boil, and then reduce to a light simmer. Using a spoon, stir the water in a circular motion like a whirlpool. Drop one egg into the middle. Allow it to cook for 5–6 minutes until the white is fully set. Remove from the water using a slotted spoon. Repeat with remaining egg.

Once eggs are done, you can put everything together. Dump the drained ramen noodles into the saucepan with the sauce. I like to use tongs to mix everything and ensure every last noodle is coated, with the bacon distributed throughout. Plate using the tongs and create a small dip in the middle to nestle the poached egg or else it’ll slide right off the top. Garnish with chives or green onions (or just anything green and fresh you have on hand).