Ramen Carbonara, aka Carbonaramen

• Three 3-ounce packages ramen noodles, flavor packets reserved for other use
• 4 egg yolks
• 2 whole eggs
• ⅔ cup grated Parmesan cheese, divided use
• 1 tablespoon cannabutter, melted, cooled
• ½ teaspoon ground black pepper, more to taste
• 1 tablespoon olive oil
• 4 ounces diced pancetta
• Salt to taste
• ¼ cup minced fresh Italian parsley

Heat 5 to 6 cups water to boil in medium pan. Add noodles and cook, stirring, just until noodles separate, about 30 seconds. Drain, reserving cooking liquid; set aside.

Whisk together egg yolks, eggs, ½ cup Parmesan, cannabutter and ½ teaspoon pepper. Set aside.

Heat oil in a heavy Dutch oven over medium-high heat. Add pancetta; cook, stirring, until browned. Stir in ½ cup reserved cooking liquid then add drained noodles. In slow steady stream, whisk ¼ cup cooking liquid into egg mixture. Add this back into Dutch oven; toss to coat. Continue cooking until sauce thickens and coats noodles, 2 to 3 minutes, adding more cooking liquid if sauce is too thick. Season with salt and additional pepper; sprinkle with parsley and serve at once. Makes 4 servings, each about 30 mg THC based on a 15% strain.

Photography by Matt Armendiaz