Ramen Carbonara Fusion (Printable)

A quick, creamy fusion of instant noodles with egg, cheese, and savory bacon or veggies.

# What You Need:

→ Noodles

01 - 1 packet instant ramen noodles (exclude flavor packet)

→ Sauce

02 - 1 large egg
03 - 1/3 cup grated Parmesan cheese or Pecorino Romano
04 - 2 tablespoons heavy cream (optional)
05 - 1 clove garlic, minced
06 - 1/4 teaspoon ground black pepper
07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional, omit for vegetarian)
09 - 1 tablespoon chopped fresh parsley (optional)
10 - Extra grated Parmesan cheese, to garnish

# How-To:

01 - Bring a small pot of water to a boil, then add ramen noodles and cook for approximately 3 minutes. Drain thoroughly, reserving 2 tablespoons of hot cooking water.
02 - Whisk together egg, grated Parmesan, heavy cream (if using), minced garlic, black pepper, and salt until smooth.
03 - Return drained noodles to the pot off heat. Quickly pour the egg and cheese mixture over noodles, tossing vigorously to evenly coat. Add reserved hot water gradually to achieve a creamy, silky sauce consistency.
04 - Incorporate chopped cooked bacon or pancetta if using, then transfer to serving bowl.
05 - Sprinkle extra Parmesan and chopped parsley over the top. Serve immediately.

# Expert Advice:

01 -
  • You get restaurant-quality carbonara creaminess in under 15 minutes with pantry staples.
  • The dish feels indulgent and restaurant-worthy, but it's actually easier than ordering delivery.
  • It's forgiving enough to make on a tired evening, yet impressive enough to serve to someone you want to impress.
02 -
  • The pot must be off the heat when you add the egg mixture—residual warmth is enough to cook it into sauce, but direct heat will scramble it into bits.
  • Reserving pasta water is non-negotiable; it's starchy and helps the sauce cling to the noodles instead of pooling at the bottom.
  • Freshly grated cheese melts into the sauce, while pre-grated cheese stays grainy because of the anti-caking powder, and you'll taste the difference immediately.
03 -
  • Crack your eggs into the bowl directly over the cheese so you can fish out any shell fragments before whisking.
  • If you're nervous about scrambling, add the heavy cream—it raises the curdling point of the egg and gives you more margin for error.
  • Save extra pasta water in a separate cup; it cools quickly once the pot is off heat, so having it ready means you can adjust the sauce consistency without thinking.
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