Ramen Carbonara Hack (Print Version)

Indulgent creamy noodles with Parmesan, egg, garlic, and pepper in a silky sauce with optional bacon.

# What You Need:

→ Noodles

01 - 1 package (approx. 3 oz) instant ramen noodles, discard seasoning packet

→ Sauce

02 - 1 large egg
03 - 33 grams grated Parmesan cheese or Pecorino Romano
04 - 30 milliliters heavy cream (optional for creaminess)
05 - 1 clove garlic, minced
06 - 0.25 teaspoon ground black pepper
07 - Pinch of salt

→ Toppings & Additions

08 - 2 strips cooked bacon or pancetta, chopped (optional, omit for vegetarian)
09 - 1 tablespoon chopped fresh parsley (optional)
10 - Extra grated Parmesan cheese, for garnish

# How To Make:

01 - Bring a small pot of water to a boil. Add instant ramen noodles and cook for approximately 3 minutes, until tender. Drain noodles, reserving 30 milliliters (2 tablespoons) of hot cooking water.
02 - In a mixing bowl, whisk together the egg, grated Parmesan, heavy cream (if using), minced garlic, black pepper, and a pinch of salt until smooth and combined.
03 - Return drained noodles to the pot off the heat. Immediately pour the egg and cheese mixture over the noodles and toss vigorously to coat evenly. Gradually add reserved hot water as needed to achieve a silky and creamy sauce consistency.
04 - Incorporate the chopped cooked bacon or pancetta if desired. Transfer the coated noodles to a serving bowl.
05 - Top with additional grated Parmesan and chopped parsley. Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • Ready in 15 minutes, which means you can satisfy a real craving without ordering takeout.
  • The silky egg and cheese sauce clings to the ramen noodles in a way that feels almost decadent.
  • It costs about the same as a coffee and a pastry but tastes significantly more impressive.
02 -
  • Temperature control is everything here: the noodles must be hot when the egg mixture hits them, but the pan must be off the heat or your eggs will scramble into a grainy mess instead of creating sauce.
  • Freshly grated cheese is non-negotiable because the cellulose in shredded cheese breaks the emulsion and you'll end up with cheese clumps instead of sauce.
03 -
  • If you're nervous about the egg scrambling, whisk in the cream first because fat is your friend and makes the sauce more forgiving.
  • Keep some pasta water because you can always add more to loosen a thick sauce, but you can't take it out once it's mixed in.
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