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Ramen 'Carbonara' Recipe

Japanese-Italian Fusion · Main course · 25 min total

A quick and creamy fusion dish combining the rich, savory flavors of Italian carbonara with the comforting texture of ramen noodles.

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)
• 4 slices bacon or pancetta, diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 cup reserved pasta water
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Cook ramen noodles according to package directions but slightly undercooked (about 1 minute less). Drain, reserving 1/4 cup pasta water.
2. In a bowl, whisk together eggs, Parmesan, heavy cream, and black pepper until smooth.
3. In a large skillet over medium heat, cook bacon until crispy. Add garlic and cook for 30 seconds.
4. Reduce heat to low. Add cooked noodles and butter to the skillet, tossing to coat.
5. Pour the egg mixture over the noodles, tossing quickly to combine. Add reserved pasta water a little at a time until creamy (you may not need all).
6. Serve immediately, garnished with parsley if desired.

Tips

• Work quickly when adding the egg mixture to avoid scrambling.
• For extra richness, use fresh ramen noodles instead of instant.
• Store leftovers in the fridge for up to 1 day; reheat gently with a splash of milk.

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