Name: Ramen Carbonara Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 2 packs of instant ramen noodles (discard the seasoning packets); 4 ounces pancetta or bacon (diced); 2 large eggs; 1/2 cup grated Parmesan cheese (plus extra for serving); 1 clove garlic (minced); 1/4 teaspoon black pepper (or to taste); Salt (to taste); 2 tablespoons chopped fresh parsley (optional)

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Introduction

This Ramen Carbonara is a quick and comforting twist on the classic Italian favorite, using instant ramen noodles for a speedy dinner. With crispy pancetta, a creamy egg and cheese sauce, and a hint of garlic, it’s a delicious meal ready in just 20 minutes.

A bowl with creamy broth forms the base layer, light beige in color with a smooth texture. On top sits a nest of light yellow wavy ramen noodles covering most of the bowl. To one side, two halved soft-boiled eggs show bright yellow yolks with slightly runny centers and firm white edges. In the middle and spread over the noodles are several dark brown, crispy pieces of bacon with a shiny, oily texture. Green herbs and small chopped green onions are sprinkled generously over the bacon and noodles, adding a fresh contrast with their bright green color. Thin white shreds of cheese or similar garnish are scattered on top along with a few red chili flakes, enhancing color and texture contrast. The bowl is white with a dark rim and set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs of instant ramen noodles (discard the seasoning packets)
4 ounces pancetta or bacon (diced)
2 large eggs
1/2 cup grated Parmesan cheese (plus extra for serving)
1 clove garlic (minced)
1/4 teaspoon black pepper (or to taste)
Salt (to taste)
2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1: In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions (about 3–4 minutes). Drain and set aside, reserving a little pasta water.
Step 2: In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, about 4–5 minutes. Add the minced garlic and cook for about 30 seconds until fragrant. In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Step 3: Add the drained ramen noodles to the skillet with the pancetta and garlic. Toss to combine and remove the skillet from heat. Quickly pour the egg and cheese mixture over the hot noodles, tossing vigorously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Step 4: Taste and adjust with salt and extra black pepper if needed. Serve immediately, topped with extra Parmesan cheese and chopped parsley if desired.

Tips & Variations

Use guanciale instead of pancetta or bacon for a more authentic carbonara flavor.
Add a pinch of red pepper flakes for a subtle kick.
For a vegetarian version, omit the pancetta and add sautéed mushrooms instead.
Reserve some pasta water carefully—it helps thin the sauce while keeping it creamy without scrambling the eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or briefly in the microwave, stirring frequently to prevent the eggs from scrambling.

How to Serve

A bowl filled with creamy ramen noodles sits on a white marbled surface. The base layer is pale yellow curly noodles soaked in a light beige broth. On top, there are several crispy brown bacon strips placed around the center. To one side, two halved soft-boiled eggs with bright yellow yolks and firm white edges rest beside the noodles. The whole dish is sprinkled with finely chopped green herbs and scallions, small red chili flakes, and thin shreds of white cheese, adding color contrast and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta instead of ramen noodles?

Yes, fresh pasta works well and may even enhance the texture, but cooking times will vary. Make sure to adjust as needed.

How do I prevent the eggs from scrambling when making the sauce?

Remove the skillet from heat before adding the egg mixture and toss quickly to combine. Adding reserved pasta water gradually helps create a smooth, creamy sauce without scrambling the eggs.