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Instant Ramen Carbonara Recipe

Italian-Japanese fusion · Main course · 10 min total

A quick and creamy carbonara made with instant ramen noodles, bacon, and a rich egg sauce. Ready in 10 minutes.

Ingredients

• 1 package instant ramen noodles (discard seasoning packet)
• 2 slices bacon, chopped
• 1 large egg
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Cook ramen noodles according to package directions, but drain 1 minute before al dente. Reserve 1/4 cup pasta water.
2. While noodles cook, cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside, leaving 1 tablespoon fat in pan.
3. In a bowl, whisk egg, Parmesan, and pepper together.
4. Add drained noodles to the skillet with bacon fat. Toss over low heat for 30 seconds.
5. Remove skillet from heat. Pour egg mixture over noodles and toss quickly to coat, adding reserved pasta water a little at a time until creamy.
6. Fold in cooked bacon and butter. Serve immediately, topped with extra Parmesan and parsley if desired.

Tips

• Work quickly when adding egg mixture to avoid scrambling.
• Use thick-cut bacon for best texture.
• Add a pinch of red pepper flakes for heat.

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