Green Curry Ramen Carbonara

2 garlic cloves, finely chopped

2 portions dried ramen noodles

3 egg yolks

1 whole egg

2 tbsp grated parmesan cheese, plus extra to serve

2 tbsp thickened cream

Salt, to taste

Sliced spring onion, to serve

• Cook the ramen noodles in boiling water according to packet instructions. Reserve 1/4 cup of the cooking water, then drain the noodles and set aside.
• Add the cooked noodles to the bacon and curry paste mixture. Pour over the egg mixture and stir quickly to combine. The residual heat will cook the eggs into a silky sauce. If the mixture looks too thick, slowly whisk in the reserved noodle water to create a smooth sauce.
• Season with salt if needed. Serve immediately, topped with the remaining egg yolk, extra parmesan and sliced spring onion.