When noodles go Italian—carbonara, arrabbiata, and vongole get a ramen makeover.
Silky tofu and egg yolk create a carbonara-style ramen, rich with umami and flecked with black pepper.
A 10-minute angry tomato-chili sauce loosens with stock for a lightning-fast ramen with bite.
A 3-hour beef and tomato ragù thinned with stock becomes an ultra-savory ramen broth that clings to every noodle.
Anchovies, olives, and capers punch up a tomato-miso broth that clings to noodles with midnight-snack attitude.
Garlic-white wine clam broth meets miso for a seaside ramen reminiscent of spaghetti alle vongole.
Inspired by Puglia's fried-and-boiled pasta dish, half the ramen is flash-fried for crunch, half boiled with chickpea broth.
Thin beef rolls stuffed with herbs braise in tomato-stock, turning into a luxurious ramen centerpiece.
