Ramen Carbonara Hack (Printable Version)

A creamy egg and cheese sauce coats noodles with garlic and pepper for a quick indulgence.

# What You'll Need:

→ Noodles

01 - 1 package instant ramen noodles (exclude seasoning packet)

→ Sauce

02 - 1 large egg
03 - 1/3 cup grated Parmesan cheese or Pecorino Romano
04 - 2 tablespoons heavy cream (optional)
05 - 1 clove garlic, minced
06 - 1/4 teaspoon ground black pepper
07 - Pinch of salt

→ Toppings & Additions

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

# Steps to Follow:

01 - Boil a small pot of water. Add the ramen noodles and cook for approximately 3 minutes until tender. Drain well, reserving 2 tablespoons of the hot cooking water.
02 - In a mixing bowl, whisk together the egg, grated Parmesan, heavy cream if using, minced garlic, black pepper, and salt until smooth.
03 - Return the drained hot noodles to the pot off heat. Immediately pour the egg and cheese mixture over the noodles, tossing vigorously to coat. Gradually add the reserved hot water to achieve a silky, creamy consistency.
04 - Fold in the cooked bacon or pancetta if using. Transfer the mixture to a serving bowl.
05 - Sprinkle extra Parmesan and chopped parsley over the top. Serve promptly.

# Additional Tips::

01 -
  • Ready in fifteen minutes but tastes like you spent an hour perfecting it.
  • Uses ingredients most people already have lying around, making late-night cravings totally doable.
  • The creamy sauce coats every noodle with that silky carbonara magic without any cream-based pretense.
02 -
  • The pot must be off the heat when you add the egg mixture, or you'll end up with scrambled eggs instead of a silky sauce.
  • That reserved cooking water is your secret weapon; the starch in it is what transforms the mixture from chunky to luxuriously smooth.
03 -
  • If your sauce starts looking dry or chunky, add the reserved cooking water one teaspoon at a time while tossing gently—patience here saves the dish.
  • Cook the noodles to just tender, not soft; they'll continue cooking slightly from the residual heat of the pot, so slight underdoneness is your friend.
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