Description
Bacon carbonara ramen transforms simple instant ramen into a luxurious fusion dish featuring crispy bacon, silky egg-based sauce, and Parmigiano-Reggiano cheese. This 15-minute recipe combines Italian carbonara technique with Japanese ramen convenience for the ultimate comfort food experience.
Ingredients
2 packages instant ramen noodles (discard seasoning packets)
4 slices thick-cut bacon, chopped
2 large eggs
1 egg yolk
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 cloves garlic, minced (optional)
2 tablespoons fresh parsley, chopped
Salt to taste
Instructions
1. Cook ramen noodles according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon, leaving 2 tablespoons fat in pan.
3. In a bowl, whisk together eggs, egg yolk, Parmesan cheese, and black pepper until well combined.
4. Add olive oil to bacon fat in skillet. If using garlic, sauté for 30 seconds until fragrant.
5. Remove skillet from heat. Add hot drained noodles and toss with bacon fat mixture.
6. Quickly pour egg mixture over noodles, tossing vigorously to create creamy sauce. Add pasta water as needed for consistency.
7. Return bacon to skillet, toss once more, and serve immediately topped with additional cheese, black pepper, and fresh parsley.
Notes
The key is removing the pan from heat before adding eggs to prevent scrambling
Work quickly to maintain the heat needed for sauce creation
Fresh ramen noodles can be substituted for even better texture
Pancetta or guanciale can replace bacon for more authentic flavor
- Prep Time: 5
- Cook Time: 10
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1
- Calories: 620
- Sugar: 3
- Sodium: 890
- Fat: 38
- Saturated Fat: 16
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 26
- Cholesterol: 215