Ramen Carbonara (Printable)

Italian-Japanese fusion blending creamy carbonara sauce with instant ramen noodles and crispy bacon.

# What's Needed:

→ Noodles

01 - 2 packs instant ramen noodles (discard seasoning packets)

→ Sauce

02 - 2 large eggs
03 - 1/2 cup grated Parmesan cheese
04 - 1/4 cup heavy cream
05 - Freshly ground black pepper, to taste

→ Meats

06 - 4 slices bacon or pancetta, cut into small pieces

→ Aromatics

07 - 2 cloves garlic, minced

→ Garnish

08 - 2 tablespoons chopped fresh parsley (optional)
09 - Extra grated Parmesan, for serving

# How to Make It:

01 - Whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a medium bowl until well combined. Set aside.
02 - Cook bacon or pancetta over medium heat in a large skillet until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
03 - Add garlic to the pan and sauté for about 30 seconds until fragrant. Remove from heat.
04 - Cook ramen noodles according to package instructions without using the seasoning packets. Drain, reserving 1/4 cup of the cooking water.
05 - Add the drained noodles to the skillet with garlic and toss to coat thoroughly in the bacon fat.
06 - Off the heat, quickly pour the egg-Parmesan mixture over the noodles, tossing vigorously to coat and create a creamy sauce. Add a splash of reserved noodle water if the sauce seems too thick.
07 - Stir in the crispy bacon pieces. Adjust seasoning with more black pepper if desired. Serve immediately, garnished with parsley and extra Parmesan.

# Tips for Success:

01 -
  • The way the silky egg sauce clings to each curly noodle feels like a warm hug on a cold night
  • It takes less than 30 minutes from craving to first bite, perfect for those I need dinner now evenings
  • The combination of smoky bacon and creamy parmesan hits every single craving button at once
02 -
  • Always remove the pan from heat before adding eggs or you will end up with scrambled eggs instead of a silky sauce
  • Work quickly once the noodles hit the pan, that residual heat is what transforms the egg mixture
  • Do not be afraid to add more pasta water if the sauce seems too tight at first
03 -
  • Use only egg yolks if you want an incredibly rich, restaurant-style carbonara
  • Grate your Parmesan fresh from a wedge, the pre-grated stuff contains anti-caking agents that prevent smooth melting

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