Ramen Carbonara Hack (Printable)

A creamy egg and cheese sauce coats tender noodles in this quick, indulgent fusion dish.

# Ingredient List:

→ Noodles

01 - 1 packet instant ramen noodles (discard flavor 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 fresh parsley, chopped (optional)
10 - Additional grated Parmesan for serving

# How to Prepare:

01 - Bring a small pot of water to a boil. Add ramen noodles and cook for 3 minutes or according to package instructions. Drain, reserving 2 tablespoons of hot cooking water.
02 - In a bowl, whisk together egg, grated Parmesan, heavy cream (if using), minced garlic, black pepper, and a pinch of salt until smooth.
03 - Return drained noodles to the pot off heat. Immediately pour the egg and cheese mixture over the noodles and toss vigorously to coat evenly. Gradually add reserved hot water to achieve a silky consistency.
04 - Fold in cooked bacon or pancetta if using. Transfer to serving bowl.
05 - Sprinkle extra Parmesan and chopped parsley on top. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in fifteen minutes with humble pantry staples and a scrambled creative impulse.
  • The silky sauce clings to every strand of ramen, making it feel way more luxurious than instant noodles have any right to be.
  • One pot, one bowl, minimal cleanup while tasting like you actually know what you're doing in the kitchen.
02 -
  • The heat of the noodles is your oven—too hot and the egg scrambles, too cool and it won't emulsify. Working fast and off the heat is the difference between sauce and scrambled eggs.
  • Fresh Parmesan matters more here than anywhere else; pre-grated cheese has anti-caking agents that make the sauce grainy instead of glossy.
03 -
  • If you're worried about scrambling the eggs, whisk the raw egg into the cheese off the heat and let it sit for a minute—this tempers it slightly and gives you a safety net.
  • Those two tablespoons of reserved pasta water are your control dial; add them slowly and watch the sauce go from stiff to silky to almost soup if you're heavy-handed.
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