Ramen Carbonara

This Ramen Carbonara is by no means traditional but it is true comfort food that’s super quick and easy to make, very economical and best of all ready in 15 minutes! Are you ready? Let’s get this show on the road and I’ll show you how to make this and fill your belly in no time!

Ramen Carbonara Recipe

This Ramen Carbonara sounds strange, but it is a creamy little flavor bomb. Full of crispy, salty bacon, a beautiful egg based cheese sauce, and of course tender ramen noodles, it’s hard not to love this dish. Before anyone gets upset, this dish is by no means traditional or authentic in any way. It’s merely a combination of two of my favorite dishes, ramen and carbonara.

Carbonara is one of those dishes that if made right it can make your eyes roll back in your head with pleasure. Let’s be serious, how can you not love something that requires only 15 minutes to make! So let’s get into it.

What Is Carbonara?

Carbonara is a super simple pasta dish, usually served on fettuccine, rigatoni, or bucatini. The pasta is topped with a sauce made up of eggs, pepper, parmesan cheese, and bacon or pancetta. However, true carbonara is made with guanciale and not bacon or pancetta. Guanciale is cured pork made from the cheeks of the pig.

Rather than use pasta I wanted to opt for something that scales down the time required to make this dish and that’s where ramen noodles come in. If you’re looking for something quick that the kids will love, well my dear you’ve found it. So besides using ramen and bacon instead of guanciale, I’d say this is a pretty authentic recipe. Don’t kill me!

• Noodles – I used ramen noodles today. I’ve tested this recipe before with rice ramen noodles and found they broke apart too much when tossing everything together, so try to aim for a standard pack.
• Bacon – The salty, crispy component of our dish. Feel free to use pancetta if you have some on hand instead.
• Garlic – a couple cloves is all you need for some added flavor!
• Eggs – No need for cream in carbonara! That silky texture is achieved through our egg mixture.
• Parmesan cheese – there’s no carbonara without Parmesan cheese. Grate your own Parmesan cheese, it makes a world of difference to your dishes.
• Basil – I used fresh basil as it’s so aromatic, but if dried is all you have that is fine. Keep in mind that 1 teaspoon dried equals one tablespoon of the fresh stuff.
• Seasoning – a bit of salt and pepper is needed. Watch it with the salt as bacon can be quite salty, especially when cooked.

How To Make Ramen Carbonara

1. Cook the noodles: cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook.
2. Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
3. Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
4. Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
5. Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.

The Key To Great Carbonara Is To Prevent The Eggs From Scrambling

The crucial moment in making carbonara is at the very end, when you add the eggs to the pasta. You want to make sure you pay attention because you’re adding raw eggs to hot pasta in a hot pan, and you don’t want to scramble the eggs. Your final sauce should have the consistency of a thin custard that coats the noodles.

This is why tossing the noodles, off the heat, with the egg mixture is so important. The tossing of the noodles with the egg mixtures helps reduce contact with the hot pan and aerates the eggs, keeping them from curdling, while the heat of the pan and of the pasta cooks the eggs through.

How Do You Store Leftover Carbonara

Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.

Carbonara can be frozen but it will lose quality, as the noodles will become mushy and the egg-based sauce will not freeze well.

Oodles Of Noodle Recipes To Try

• Shrimp Shiitake Noodles
• Mongolian Beef Ramen Noodles
• One Pot Pasta
• Creamy Carbonara
• Black Pepper Udon Noodles With Shrimp
• Tofu Drunken Noodles
• Crockpot Chinese Pork with Noodles
• Spicy Thai Chicken and Veggie Noodles
• Easy Pasta Alfredo

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4.91 from 10 votes

Ramen Carbonara

Prep 5 minutes minutes

Cook 10 minutes minutes

Total 15 minutes minutes

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This Ramen Carbonara is by no means traditional but it is true comfort food that's super quick and easy to make, very economical and best of all ready in 15 minutes! Are you ready? Let's get this show on the road and I'll show you how to make this and fill your belly in no time!

US CustomaryMetric

4

Ingredients

• ▢ 9 ounce ramen noodles (3 packages, discard the seasoning)
• ▢ 1 tablespoon olive oil
• ▢ 8 slices bacon (chopped)
• ▢ 3 cloves garlic (minced)
• ▢ 2 large eggs
• ▢ 1 cup Parmesan cheese (freshly grated)
• ▢ ¼ teaspoon salt (or to taste)
• ▢ ¼ teaspoon pepper (or to taste)
• ▢ 4 tablespoon basil (fresh, chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Cook the noodles: cook the ramen noodles according to package instructions. They shouldn’t take more than a couple minutes to cook. Toss them with the olive oil to keep them from sticking together.
• Prepare the egg mixture: in a medium sized bowl, whisk together the eggs with the Parmesan cheese. Set aside until ready to use.
• Cook bacon: In a large skillet cook the bacon until brown and crisp. If too much fat is in the skillet, drain leaving 1 tbsp of bacon fat. Add the garlic and saute for 30 seconds until aromatic.
• Finish the carbonara: Add the ramen noodles to the skillet and toss together with the bacon. Remove from heat. Pour the egg/cheese mixture over the noodles and toss well. The heat of the noodles should cook the egg as needed.
• Garnish and serve: Garnish the carbonara with some fresh basil and some more freshly ground black pepper and serve while still warm.

Video

Notes

1. Allow the carbonara to cool completely before storing it in an airtight container in the fridge. It should last up to 4 days refrigerated.
2. Carbonara can be frozen but it will lose quality, as the noodles will become mushy and the egg-based sauce will not freeze well.

Nutrition Information

Serving: 1servingCalories: 635kcal (32%)Carbohydrates: 43g (14%)Protein: 25g (50%)Fat: 40g (62%)Saturated Fat: 16g (100%)Cholesterol: 152mg (51%)Sodium: 2177mg (95%)Potassium: 272mg (8%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 505IU (10%)Vitamin C: 1.2mg (1%)Calcium: 339mg (34%)Iron: 3.5mg (19%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.