Ramen Carbonara Fusion Dish (Printable Version)

A fusion of creamy egg and cheese sauce coats noodles for a rich, satisfying meal in minutes.

# What You'll Need:

→ Noodles

01 - 1 package instant ramen noodles (excluding 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 - Additional grated Parmesan cheese, for serving

# How to Make It:

01 - Bring 2 quarts of water to a boil in a small pot. Add ramen noodles and cook for 3 minutes or until tender. Drain noodles, reserving 2 tablespoons of the hot cooking water.
02 - In a mixing bowl, whisk together egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and a pinch of salt until fully combined.
03 - Return drained noodles to the pot off the heat. Immediately pour the egg and cheese mixture over noodles, tossing rapidly to coat thoroughly. Gradually add reserved hot water, a tablespoon at a time, to achieve a smooth, silky sauce.
04 - Gently fold in cooked bacon or pancetta if using. Transfer to a serving bowl.
05 - Top with extra grated Parmesan and chopped fresh parsley. Serve immediately to enjoy optimal texture and flavor.

# Expert Tips:

01 -
  • It genuinely tastes like real carbonara despite using instant ramen, and that gap between expectation and reality is delightful.
  • Fifteen minutes from hungry to satisfied, with ingredients most people already have hiding in their kitchen.
02 -
  • Keep the pot off the heat when you add the egg mixture, or you'll end up with scrambled eggs instead of a sauce, which I learned the hard way the first time.
  • The reserved pasta water is not optional; it's the emulsifier that turns separated ingredients into something silky and cohesive.
03 -
  • Grate your cheese fresh right before you cook, since pre-grated cheese has coatings that prevent smooth melting and silky sauce.
  • If you accidentally end up with scrambled eggs, don't throw it away; add a splash more cream and keep stirring off heat until it smooths back out.
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