Ramen Carbonara (Printer-friendly)

Fusion dish combining creamy carbonara sauce with instant ramen noodles, crispy bacon, and Parmesan. Ready in 25 minutes.

# What You'll Need:

→ Noodles

01 - 2 packs instant ramen noodles, seasoning packets discarded

→ 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
09 - Extra grated Parmesan cheese for serving

# Directions:

01 - Whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a medium bowl until thoroughly combined. Set aside at room temperature.
02 - Fry bacon or pancetta pieces in a large skillet over medium heat until crispy and fat has rendered. Remove with a slotted spoon and drain on paper towels, keeping the rendered fat in the pan.
03 - Add minced garlic to the hot bacon fat and sauté for approximately 30 seconds until fragrant. Remove the skillet from heat to prevent burning.
04 - Prepare instant ramen according to package directions, excluding the seasoning packets. Drain thoroughly, reserving 1/4 cup of the starchy cooking water.
05 - Add the drained noodles directly to the skillet with the garlic-infused bacon fat. Toss vigorously to evenly coat the noodles.
06 - With the skillet completely off the heat, pour the egg-Parmesan mixture over the hot noodles. Toss continuously and vigorously to create a silky emulsified sauce. Add reserved pasta water if needed for consistency.
07 - Fold in the crispy bacon pieces and adjust seasoning with additional black pepper. Plate immediately, topped with fresh parsley and extra grated Parmesan.

# Expert Advice:

01 -
  • The silky carbonara sauce clings to instant noodles in a way that feels like a secret hack
  • It comes together in 25 minutes but tastes like something from a proper Italian restaurant
  • The crispy bacon creates these perfect salty pockets that cut through the creaminess
02 -
  • Remove the pan from heat before adding eggs, or you will end up with scrambled egg noodles instead of carbonara
  • The reserved pasta water is essential for rescuing a sauce that has become too thick or broken
  • Work quickly once the noodles are done. The sauce forms best when everything is still warm and moving
03 -
  • Use only egg yolks for an incredibly rich and restaurant worthy sauce
  • Let the bacon cool slightly on paper towels before adding back to maintain crispiness

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