Creamy Veal Ramen Carbonara


  • 4 Quebec Veal cutlets of 150 g (1/3 lb) each
  • 4 packages of chicken-flavored instant ramen noodles, 85 g each
  • 15 ml (1 tbsp) olive oil
  • 1 package diced cooked pancetta (175 g)
  • 4 egg yolks
  • 310 ml (1 1/4 cup) grated Parmesan cheese
  • 15 ml (1 tbsp) chopped garlic
  • Pepper to taste
  • 2 green onions, thinly sliced
  • 15 ml (1 tbsp) toasted sesame seeds


  1. In a saucepan of boiling water, cook ramen noodles according to package directions, without broth sachets. Remove about 250 ml (1 cup) of cooking water from the noodles, then drain.
  2. Heat oil in a skillet over medium heat. Cook veal cutlets for 1 minute on each side. Place on a cutting board and cut into strips. Cover loosely with aluminum foil and keep warm.
  3. In the same pan, brown the pancetta for 3 to 4 minutes, until crisp. Transfer to a large bowl.
  4. Add egg yolks, ramen bouillon packets, 250 ml (1 cup) Parmesan cheese and garlic. Season with pepper. Stir until smooth.
  5. Gradually add ramen noodles to egg yolk mixture, alternating with a little reserved cooking water, and stir until sauce is creamy.
  6. Just before serving, garnish with veal strips, remaining Parmesan, green onions and sesame seeds. 


Photo credit: Pratico-Pratiques