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Ramen Carbonara Recipe
Ash Tyrrell

Ramen Carbonara Recipe

I made this Ramen Carbonara on a busy evening when I wanted something comforting but fast, and it instantly became a favorite. The noodles soak up the creamy sauce so well, and the crispy bacon adds just the right crunch. I honestly didn’t expect ramen and carbonara to work together this perfectly, but they do.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 9 ounces ramen noodles – regular instant ramen noodles work best because they hold the sauce well and don’t break apart easily.
  • 1 tablespoon olive oil – keeps the noodles from sticking and adds a subtle richness.
  • 8 slices bacon chopped – adds salty, crispy texture; cook until well browned for best flavor.
  • 3 cloves garlic minced – brings depth and aroma without overpowering the dish.
  • 2 large eggs – create the creamy carbonara-style sauce without using cream.
  • 1 cup Parmesan cheese freshly grated – melts smoothly and tastes richer than pre-grated cheese.
  • ¼ teaspoon salt – adjust carefully since bacon and cheese already add saltiness.
  • ¼ teaspoon black pepper – freshly ground gives the best flavor.
  • 4 tablespoons fresh basil chopped – adds freshness and balances the richness of the sauce.

Method
 

  1. Bring a large pot of water to a boil and cook the ramen noodles according to package instructions. Once cooked, drain them well and toss with olive oil to keep them from sticking together.
  2. In a bowl, whisk the eggs with freshly grated Parmesan cheese until smooth. This mixture will become the creamy sauce once it meets the hot noodles.
  3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove excess grease if needed, then add the minced garlic and cook briefly until fragrant.
  4. Add the cooked ramen noodles directly into the skillet with the bacon and garlic. Toss everything together so the noodles absorb the flavors.
  5. Remove the skillet from heat and immediately pour in the egg and cheese mixture. Toss quickly and continuously so the eggs cook gently and form a creamy sauce. Finish with basil and black pepper, then serve immediately.

Notes

  • I always remove the pan from heat before adding the eggs to avoid scrambling.
  • Saving a little noodle cooking water helps loosen the sauce if it thickens.
  • I’ve learned that freshly grated cheese makes the sauce smoother and richer.
  • I like adding extra black pepper right before serving for more flavor.
  • Using good-quality bacon makes a noticeable difference in taste.