Ramen Carbonara Hack (Printable)

A quick, creamy fusion featuring egg and cheese sauce coating tender ramen noodles.

# Ingredient List:

→ Noodles

01 - 1 packet instant ramen noodles (discard 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)
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Extra grated Parmesan cheese, to garnish

# How-To Steps:

01 - Bring a small pot of water to a boil. Add ramen noodles and cook for approximately 3 minutes until tender. Drain, reserving 2 tablespoons of the cooking water.
02 - In a mixing bowl, whisk together the egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and salt until smooth.
03 - Return the hot drained noodles to the pot off the heat. Pour the egg and cheese mixture over the noodles and toss vigorously to coat evenly. Gradually add reserved cooking water to achieve a silky sauce consistency.
04 - Stir in chopped bacon or pancetta if desired. Transfer to a serving bowl.
05 - Top with extra grated Parmesan and chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means you can satisfy a serious craving without ordering takeout.
  • The creamy sauce coats every single noodle in a way that feels indulgent but isn't complicated.
  • You probably have these ingredients already, making it the ultimate pantry rescue meal.
02 -
  • The egg is raw when you add it, so the residual heat of the noodles is doing all the cooking—timing matters more than you'd think, so work quickly and keep everything moving.
  • Freshly grated cheese makes an enormous difference; the anti-caking powder in pre-shredded cheese prevents the sauce from becoming truly creamy and smooth.
03 -
  • Keep your mise en place completely ready before you boil the water; once the noodles are done, you're working against the clock and a cooling pot.
  • If you're doubling the recipe, cook the noodles separately and combine them with the sauce in batches so the heat stays high enough to create the emulsion properly.
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