Ramen Carbonara (Printable Version)

Italian-Japanese fusion featuring instant ramen in a rich Parmesan-egg sauce with crispy bacon.

# What You'll Need:

→ Noodles

01 - 2 packages 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 for serving

# How to Make It:

01 - Whisk together eggs, Parmesan cheese, heavy cream, and black pepper in a medium bowl until fully combined. Set aside at room temperature.
02 - Cook bacon pieces in a large skillet over medium heat until crispy and fat has rendered. Remove bacon with slotted spoon and reserve, leaving drippings in pan.
03 - Add minced garlic to the hot bacon fat and sauté for 30 seconds until fragrant. Remove pan from heat source.
04 - Prepare ramen noodles according to package directions, discarding seasoning packets. Drain thoroughly, reserving 1/4 cup of cooking liquid.
05 - Add drained noodles to skillet with garlic-infused fat. Toss vigorously to evenly coat all strands.
06 - Working quickly off heat, pour egg-Parmesan mixture over noodles while tossing constantly. The residual heat will create a silky emulsion. Add reserved pasta water if consistency is too thick.
07 - Fold in crispy bacon pieces and adjust seasoning with additional black pepper. Plate immediately, topped with fresh parsley and extra Parmesan.

# Expert Tips:

01 -
  • Its ready in 25 minutes but tastes like something you'd order at a trendy fusion restaurant
  • The instant ramen texture actually works perfectly with the silky carbonara sauce
  • You probably have everything in your kitchen right now
02 -
  • Never add the egg mixture while the pan is still on heat or you'll end up with scrambled eggs
  • The residual heat from the noodles is enough to create that silky sauce
  • Work quickly once you start tossing everything together
03 -
  • Room temperature eggs incorporate more smoothly into the sauce
  • Grate your own Parmesan instead of buying pre-grated for better melting
  • The sauce thickens quickly, so have that reserved pasta water ready

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