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Ramen Carbonara: 1 Simple Trick for Insanely Creamy Noodles

Ramen Carbonara
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This recipe transforms instant ramen into a creamy carbonara-style dish. It combines the comfort of Italian carbonara with the ease and affordability of ramen noodles.

Ingredients

Scale
  • 1 package instant ramen noodles (discard seasoning packet)
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 ounces pancetta or bacon, diced
  • 1 tablespoon olive oil (if not using pancetta)
  • 1/4 cup reserved pasta water

Instructions

  1. Cook pancetta in a skillet over medium heat until crispy. Remove pancetta and set aside. Keep 1 tablespoon of rendered fat in the skillet. If not using pancetta, heat olive oil in the skillet.
  2. In a small bowl, whisk together the egg, egg yolk, Parmesan cheese, and black pepper until well combined.
  3. Cook ramen noodles according to package directions until al dente. Reserve 1/4 cup of the cooking water before draining the noodles.
  4. Add the hot, drained ramen noodles to the skillet with the rendered fat (or olive oil). Toss to coat.
  5. Slowly pour the egg mixture over the noodles, stirring constantly to prevent the eggs from scrambling.
  6. Add a tablespoon of the reserved noodle water at a time, continuing to stir, until the sauce reaches a creamy consistency.
  7. Stir in the crispy pancetta.
  8. Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.

Notes

  • Use good quality Parmesan cheese for the best flavor.
  • The key to a creamy sauce is to add the egg mixture to hot, but not boiling, noodles while stirring continuously.
  • Adjust the amount of reserved noodle water to achieve your desired sauce consistency.

Nutrition

Find it online: https://flavorvista.com/ramen-carbonara-creamy-noodles/