Ramen Carbonara started as an experiment in my kitchen, a playful mix of Japanese comfort food and Italian indulgence. One rainy evening, I craved the creamy, rich flavors of carbonara but only had instant ramen in my pantry. That was when the idea struck—why not blend the two? With a few basic ingredients like eggs, Parmesan cheese, bacon, and a packet of ramen, Ramen Carbonara was born. It was simple, quick, and surprisingly delicious. The first bite was enough to convince me this was a recipe worth sharing.
A Quick Fix for Busy Days
Making Ramen Carbonara is easy and perfect for those busy weeknights when you need dinner in a pinch. Start by cooking your ramen noodles as directed, but skip the flavor packet—it’s all about fresh ingredients here. While the noodles cook, crisp up some diced bacon in a pan. In a bowl, whisk together an egg, grated Parmesan, and a touch of black pepper. Once the bacon is ready, toss the cooked ramen into the pan to coat it with all the smoky flavors. Turn off the heat and quickly stir in the egg mixture. The heat from the noodles creates a silky sauce, transforming the dish into pure comfort food.
Why It Works
Ramen Carbonara works because it blends the best of two culinary worlds. The ramen noodles are soft yet springy, a perfect canvas for the creamy, salty sauce. The bacon adds a smoky kick, while the Parmesan gives it an umami punch. It’s a dish that feels fancy but doesn’t take much effort or money. The recipe also leaves room for creativity—you can add peas, mushrooms, or even a splash of soy sauce to enhance the flavor. Every time I make it, I’m reminded of how much fun it is to cook with an open mind.
A Meal for All Occasions
Whether you’re a college student looking for a quick meal or a home cook searching for something new, Ramen Carbonara fits the bill. It’s satisfying enough for dinner but could also make a fun lunch to impress your friends. Serve it with a simple side salad or a slice of crusty bread, and you have a complete meal. Ramen Carbonara has become one of my go-to recipes when I need a dish that’s easy, comforting, and a little out of the ordinary. Give it a try, and it might just become one of yours too.
Table of Contents
Chef’s Notes- Ramen Carbonara
- Crisp Bacon Perfectly: Start with a cold pan and cook the bacon slowly over medium heat to render the fat evenly and achieve maximum crispiness.
- Reserve Noodle Water: The starch in the reserved water helps the sauce cling to the noodles and creates a silky texture.
- Control Spice Levels: Adjust the gochujang quantity based on your spice tolerance. For milder flavors, use half the amount or replace with a honey-Sriracha mix.
- Creamy Sauce Tip: To prevent curdling, temper the egg yolk mixture by adding hot noodle water gradually while whisking. Avoid direct, high heat when mixing the sauce into the noodles.
- Use Fresh Parmesan: Grate the cheese fresh for a smoother texture and richer flavor. Pre-grated varieties may not melt as well.
- Timing Matters: Prepare the sauce and garnish ingredients in advance, so you can quickly assemble the dish while the noodles are hot.
- Customizations: Add sautéed mushrooms, spinach, or peas for extra texture and nutrients.
Ramen Carbonara
4
servings15
minutes20
minutes789
kcal35
minutesTransform your simple ramen into a gourmet delight with this Easy Ramen Carbonara Recipe! Perfect for busy weeknights, this dish combines creamy Parmesan, fiery gochujang, and crispy bacon for an unforgettable flavor explosion. Whether you’re craving comfort food or a spicy twist on a classic, this customizable and budget-friendly recipe is sure to satisfy. Dive into a bowl of rich, satisfying noodles that rival your favorite Italian carbonara—no fancy ingredients required! Get ready to impress yourself with a delicious fusion that’s both quick and hearty. Your perfect meal awaits!
Ingredients
- Proteins
16 slices thick-cut bacon cooked until crispy and crumbled
- Noodles
4 packs ramen noodles prepared according to package instructions
- Sauce
4 egg yolks
4 tablespoons gochujang sauce
1 1/3 cups freshly grated Parmesan cheese
- Vegetables
8 green onions thinly sliced
8 cloves garlic finely minced
- Fats
4 tablespoons unsalted butter or olive oil optional
- Garnishes
Additional Parmesan cheese
Crushed red pepper flakes
Toasted sesame seeds
Chili oil drizzle
- Alternative Ingredients:
Bacon Substitute: Turkey bacon or smoked tempeh for a vegetarian option
Gochujang Replacement: Sriracha mixed with a teaspoon of honey for a less spicy version
Parmesan Cheese Alternatives: Pecorino Romano or nutritional yeast for a dairy-free option
Egg Yolks: Silken tofu blended, for a vegan substitution
Ramen Noodles: Gluten-free noodles or zucchini noodles for gluten-free diets
Butter Option: Coconut oil as a dairy-free alternative
Directions
- Cooking the Bacon: Begin by laying out 16 slices of thick-cut bacon in a cold cast iron skillet. Turn the stove to medium heat and let the bacon cook slowly until it achieves a perfect crispness, approximately 10-12 minutes. Make sure to turn the slices at least once to ensure even cooking.
- Preparing the Noodles and Sauce: While the bacon is crisping up, bring a large dutch oven filled with water to a boil and cook the 4 packs of ramen noodles according to the package instructions. Before draining, reserve a cup of the noodle cooking water. In a separate bowl, whisk together the 4 egg yolks, 4 tablespoons of gochujang, and 1 1/3 cups of grated Parmesan cheese until combined into a smooth paste. Gradually add two tablespoons of the reserved noodle water to the mixture to achieve a creamy consistency.
- Assembling the Dish: Once the bacon is done, transfer it onto a plate lined with paper towels to drain excess fat, then crumble into small pieces. In the same skillet, add 8 cloves of minced garlic and the white parts of the sliced green onions. Optionally, add 4 tablespoons of butter or a drizzle of olive oil to the pan. Sauté the garlic and onions for about 1-2 minutes until they become fragrant and slightly softened.
- Combining Ingredients: Return the cooked noodles to the dutch oven and pour the prepared sauce over them, stirring to ensure the noodles are thoroughly coated. Add the crumbled bacon back into the mix and toss everything together. If the sauce is too thick, add a little more of the reserved noodle water to reach your desired consistency.
- Final Touches and Serving: Divide the spicy carbonara noodles into four bowls. Garnish each serving with the remaining green onions, a sprinkle of toasted sesame seeds, additional Parmesan cheese, and a dash of crushed red pepper flakes or chili oil for an extra kick. Serve immediately and enjoy your hearty, flavorful meal.
Equipment
- cast iron skillet
- dutch oven
Notes
- For the crispiest bacon, ensure it starts cooking in a cold pan and cook slowly to render the fat properly. Feel free to adjust the level of spice by varying the amount of gochujang or adding more chili flakes. For a creamier texture, you can mix in a splash of heavy cream or a dollop of mascarpone cheese. This dish pairs wonderfully with a simple green salad or steamed vegetables to balance the richness. To add more depth, try incorporating mushrooms or spinach into the sauce. Make sure to serve immediately to enjoy the noodles at their best texture and flavor.
Nutrition Facts
- Calories: 789kcal
- Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Sodium: 1500mg
- Potassium: 500mg
- Carbohydrates: 70g
- Fiber: 4g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 400mg
- Iron: 5mg
FAQ- Ramen Carbonara
Can I use instant ramen noodles for this recipe?
Yes, instant ramen noodles work perfectly. Just discard the seasoning packet and cook the noodles according to the package instructions.
What can I substitute for bacon if I’m vegetarian or don’t eat pork?
You can use smoked tempeh, turkey bacon, or even crispy mushrooms for a similar texture and smoky flavor.
How do I prevent the egg yolks from scrambling in the sauce?
Make sure to temper the sauce by whisking in hot noodle water gradually. Avoid mixing the sauce over direct, high heat.
What if I don’t have gochujang?
You can substitute with Sriracha and a touch of honey for a similar sweet and spicy flavor profile.
Can I make this dish ahead of time?
It’s best served fresh to preserve the creamy texture of the sauce. If you need to reheat, do so gently over low heat with a splash of reserved noodle water or broth to loosen the sauce.
